How to improve pork rissoles? Toss them in our mild Sichuan garlic paste, of course! It adds loads of flavour and that saucy touch that makes every mouthful a delight. Fries with crisp sesame seeds and slaw coated in Japanese dressing seal the deal
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mixed sesame seeds(ContainsSesame)
fine breadcrumbs(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)
Japanese dressing(ContainsSesame, Soy)
Sichuan garlic paste(ContainsSesame, Soy)
soy sauce(ContainsGluten, Soy)
rice wine vinegar (or white wine vinegar)
Preheat the oven to 240°C/220°C fan-forced. Cut the potato into fries, then place on a lined oven tray. Drizzle with olive oil, sprinkle with the mixed sesame seeds and season with salt and pepper. Toss to coat, spread out evenly, then bake until tender, 20-25 minutes.
While the fries are baking, thinly slice the pear into sticks. Thinly slice the cucumber into half-moons. Thinly slice the spring onion, keeping the green and white parts separate. In a large bowl, combine the Japanese dressing (see ingredients) and rice wine vinegar. Set aside.
In a medium bowl, combine the pork mince, white parts of the spring onion, fine breadcrumbs, the egg and the salt. Using damp hands, shape heaped tablespoons of the mixture into meatballs, then flatten into 1cm-thick rissoles. Transfer to a plate. You should get 3-4 rissoles per person.
Heat a large frying pan over a medium-high heat with a good drizzle of olive oil. Cook the rissoles until browned all over and cooked through, 3-4 minutes each side. Remove the pan from the heat, then add the Sichuan garlic paste, soy sauce and the water. Turn the rissoles to coat in the glaze.
While the rissoles are cooking, add the slaw mix, cucumber, pear and the green parts of the spring onion to the large bowl with the dressing. Season to taste and toss to coat.
Divide the sesame fries, Sichuan-glazed pork rissoles and Asian slaw between plates. Pour over any remaining glaze from the pan. Serve with the mayonnaise.