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Southwestern Pork & Corn Rissoles

Southwestern Pork & Corn Rissoles

with Potato Wedges & BBQ Sauce

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We got inspired by our American friends and their use of smokey, sweet and spiced flavours in Southwestern meals. That’s why these rissoles are studded with corn and served with herbed wedges for a new take on dinner that will quickly become an instant classic.

Allergens:GlutenEggs

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

Total Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

3 unit

potato

½ sachet

dried oregano

1 clove

garlic

1 tin

sweetcorn

2 unit

tomato

1 bunch

spring onion

1 packet

pork mince

1 packet

fine breadcrumbs

(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)

1 sachet

All-American spice blend

1 bag

cos lettuce mix

2 tub

BBQ sauce

Not included in your delivery

olive oil

1 unit

eggs

(ContainsEggs)

¼ tsp

salt

1.5 tsp

balsamic vinegar

¼ tsp

honey

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2800 kJ
Fat18.5 g
of which saturates5.3 g
Carbohydrate72.4 g
of which sugars28.3 g
Dietary Fibre0 g
Protein46.6 g
Cholesterol0 mg
Sodium1510 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Chopping board
Knife
Large Non-Stick Pan
Medium Bowl
Strainer
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 240°C/220°C fan-forced. Slice the potato (unpeeled) into 1cm wedges. Place the potato and dried oregano (see ingredients list) on an oven tray lined with baking paper. Drizzle with olive oil and season generously with salt and pepper. Toss to coat and spread in a single layer. Roast until tender, 25-30 minutes. TIP: Cut the potato to the correct size so it cooks in the allocated time.

2

While the potato is roasting, finely chop the garlic (or use a garlic press). Drain the sweetcorn (see ingredients list).

3

In a medium bowl, combine the pork mince, fine breadcrumbs, egg, All-American spice blend, garlic, 1/2 the sweetcorn, the salt and a pinch of pepper. Using damp hands, form spoonfuls of the mixture into meatballs, then flatten to make 2cm-thick rissoles. Set aside. You should get 4-5 rissoles per person.

4

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the rissoles and cook until browned, 4-5 minutes each side. In the last 5 minutes of cook time, add the remaining sweetcorn and cook, tossing occasionally, until golden, 4-5 minutes.

5

While the rissoles are cooking, thinly slice the tomato into half-moons. Thinly slice the spring onion (keeping the white and green parts separate). In a medium bowl, combine the balsamic vinegar, honey and olive oil (2 tsp for 2 people / 4 tsp for 4 people). Season to taste with salt and pepper. Add the cos lettuce mix, tomato and spring onion (white parts) to the bowl and toss to coat. TIP: Toss the salad just before serving to keep the leaves crisp!

6

Divide the potato wedges, Southwestern pork rissoles and charred corn between plates. Spoon the BBQ sauce over the rissoles and sprinkle with the spring onion (green parts). Serve with the salad.