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American Recipes
Southwestern Pork & Corn Rissoles

Southwestern Pork & Corn Rissoles

with Potato Wedges & BBQ Sauce

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Rated 3.2 / 4out of 49 ratings
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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.

Preparation Time35 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit


½ sachet

dried oregano

1 clove


1 unit


1 bunch


1 unit


1 unit


1 packet

pork mince

1 packet

fine breadcrumbs


1 sachet

All-American Spice Blend

(May be presentGluten)

1 bag

cos lettuce mix

2 tub

BBQ Sauce

Not included in your delivery

olive oil

1 unit



¼ tsp


1.5 tsp

balsamic vinegar

¼ tsp


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2650 kJ
Fat18.1 g
of which saturates5.2 g
Carbohydrate67.4 g
of which sugars24.5 g
Protein44.8 g
Sodium1420 mg
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Chopping board
Medium Bowl
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Roast the potatoes
Roast the potatoes

Preheat the oven to 240°C/220°C fan-forced. Slice the potatoes (unpeeled) into 1cm wedges. Place the potatoes 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 out evenly over the tray. Roast for 25-30 minutes or until tender. TIP: Cut the potatoes to the correct size so they cook in the allocated time.

Get prepped
Get prepped

While the potatoes are roasting, finely chop the garlic (or use a garlic press). Roughly chop the coriander. Thinly slice the tomato into half-moons. Thinly slice the cucumber. Place the corn directly onto the wire racks in the oven and cook for 15-20 minutes, or until tender. Remove from the oven and set aside to cool. Once cool enough to handle, slice the corn kernels off the cob.

Make the meatballs
Make the meatballs

In a medium bowl, combine the pork mince, fine breadcrumbs, egg, garlic, All-American spice blend, the salt and a pinch of pepper. Take spoonfuls of the mixture, shape into a meatball then flatten into a 2cm-thick rissole. Set aside on a plate and repeat with remaining mixture. You'll get 4-5 rissoles per person.

Cook the meatballs
Cook the meatballs

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the rissoles and cook for 4-5 minutes each side or until browned.

Make the salad
Make the salad

While the rissoles are cooking, combine the balsamic vinegar, honey and olive oil (2 tsp for 2 people / 4 tsp for 4 people) in a medium bowl. Season to taste with salt and pepper. Add the cos lettuce mix, tomato and cucumber to the bowl and toss to coat. TIP: Toss the salad just before serving to keep the leaves crisp!

Serve up
Serve up

Divide the wedges, salad and Southwestern pork rissoles between plates. Spoon the BBQ sauce over the rissoles and sprinkle over the roasted corn and coriander.