Sichuan-Glazed Pork Rissoles

Name: Sichuan-Glazed Pork Rissoles with Sesame Fries & Asian Slaw
Total time: 40 min
Yield: 2
Cuisine: Chinese
Ingredients: sachet Mixed Sesame Seeds; 1 packet Asian Slaw Mix; 1 packet Mayonnaise; 1 packet Japanese Dressing; g Beef & Pork Mince; 1 Cucumber; 1 packet Fine Breadcrumbs; 1 Celery; 250 g Pork Mince; 2 packet Potato; 1 sachet Sesame Seeds; 1 packet Sichuan Garlic Paste

with Sesame Fries & Asian Slaw

Get up to $175 off

Allergens:

Sesame

•Celery

•Wheat

•Gluten

•Soy

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total40 minutes

Cooking Time30 minutes

DifficultyEasy

Ingredients

Serving amount

sachet

Mixed Sesame Seeds

(Contains: Sesame; May be present: Soy. )

1 packet

Asian Slaw Mix

(Contains: Celery; )

1 packet

Mayonnaise

(May be present: Soy, Sesame, Fish, Eggs. )

1 packet

Japanese Dressing

(Contains: Sesame, Wheat, Gluten, Soy; May be present: Fish, Eggs. )

Beef & Pork Mince

Cucumber

1 packet

Fine Breadcrumbs

(Contains: Wheat, Gluten; )

Celery

250 g

Pork Mince

2 packet

Potato

1 sachet

Sesame Seeds

(Contains: Sesame; May be present: Soy. )

1 packet

Sichuan Garlic Paste

(Contains: Sesame, Soy; )

Nutrition Values

Calories643 kcal

Energy (kJ)2690 kJ

Fat33.9 g

of which saturates7 g

Carbohydrate49.5 g

of which sugars25.7 g

Dietary Fibre7 g

Protein32.1 g

Sodium976 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Cut potato into fries, then place on a lined oven tray. Drizzle with olive oil, sprinkle with 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 celery. Thinly slice cucumber into half-moons. • In a large bowl, combine Japanese dressing (see ingredients) and the vinegar. Set aside.

• In a medium bowl, combine pork mince, fine breadcrumbs, the egg and the salt. • Using damp hands, roll heaped spoonfuls of pork mixture into meatballs (3-4 per person), then flatten to make 2cm-thick rissoles. Transfer to a plate.

• Heat a large frying pan over medium-high heat with a good drizzle of olive oil. • Cook the pork rissoles until browned all over and cooked through, 3-4 minutes each side. • Remove pan from the heat, then add Sichuan garlic paste, the soy sauce and water. Turn rissoles to coat in the glaze.

• Meanwhile, add Asian slaw mix, cucumber and celery to the bowl with dressing. Season to taste and toss to coat.

• Divide sesame fries, Sichuan-glazed pork rissoles and Asian slaw between plates. • Pour over any remaining glaze from the pan. Serve with the mayonnaise. Enjoy!