Enjoy one meal, two ways with our + Kids' Dinner range. Cook a delicious dinner for the adults and at the same time create a kid-friendly meal for the kids with a simple twist. Sweet chilli is an all-time favourite flavour combo, turn it into a glaze and slather it over pork rissoles for a tasty dinner. Reserve a portion and transform this dish into something new for the kids by adding fluffy rice!
The Nutritional Values table below is only for the dinner portion. The Nutritional Values for the kids’ dinner are as follows: 3070kJ Energy, 32.5g Fat, 11.5g Saturated Fat, 71.3g Carbohydrate, 24.2g Sugars, 35.9g Protein, 620mg Sodium.
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
mixed sesame seeds(ContainsSesame)
fresh chilli (optional)
sweet soy seasoning(ContainsGluten, Soy)
sriracha(May be presentEgg, Gluten, Tree Nuts, Sesame, Fish, Soy, Milk)
microwavable basmati rice
creamy salad dressing(ContainsEggs, MilkMay be presentGluten, Tree Nuts, Sesame, Fish, Soy)
fine breadcrumbs(ContainsGlutenMay be presentTree Nuts, Sesame, Soy, Milk, Peanuts)
sweet chilli sauce
shredded cabbage mix
soy sauce(ContainsGluten, Soy)
rice wine vinegar
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into fries. Place on a lined oven tray. Sprinkle over mixed sesame seeds, drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
Little cooks: Kids can help with sprinkling over the mixed sesame seeds and tossing the fries.
• Meanwhile, grate carrot. Slice cucumber into half-moons. Slice lime into wedges. Thinly slice spring onion and fresh chilli (if using).
Little cooks: Older kids can help grate the carrot with adult supervision.
• In a medium bowl, combine pork mince, fine breadcrumbs, sweet soy seasoning, the eggs and a pinch of salt and pepper. • Using damp hands, roll heaped spoonfuls of pork mixture into meatballs, then flatten to make 2cm-thick rissoles (3-4 per person). Transfer to a plate.
Little cooks: Join the fun by helping combine the ingredients and shaping the mixture into rissoles!
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook rissoles in batches, until browned and cooked through, 3-4 minutes each side. • Remove pan from heat, then add sweet chilli sauce, the soy sauce, a squeeze of lime juice and a splash of water, turning rissoles to coat. • Reserve two portions of rissoles for the kids' dinner in a microwave-safe container. Refrigerate.
• In a large bowl, combine shredded cabbage mix and carrot. Reserve two portions of slaw for the kids' dinner in a reusable container. Refrigerate. • To the remaining slaw, add cucumber, garlic aioli, sriracha and a drizzle of rice wine vinegar. Season and toss to combine. • Divide sweet chilli-glazed pork rissoles, sesame fries and sriracha slaw between plates. • Top with crushed peanuts and garnish with spring onion and chilli. Serve with remaining lime wedges.
• When you're ready to make the kids' dinner, reheat rissoles in microwave for 30 second bursts, until heated through. • Microwave basmati rice until steaming, 2-3 minutes. Stir the butter through and season to taste. • Meanwhile, combine slaw with creamy salad dressing and a drizzle of olive oil. Season to taste. • Divide sweet chilli-glazed pork rissoles, rice and creamy slaw between bowls. Enjoy!