All-American Pork Rissoles
with Tomato Relish & Sweet Potato Wedges
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Ingredients
2
sweet potato
1
pork mince
1
Fine Breadcrumbs
(Contains Gluten, Wheat;)
1
cucumber
1
carrot
1
mixed salad leaves
1
Tomato Relish
Not included in your delivery
olive oil
1
egg
(Contains Egg;)
Nutritional Values
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into wedges. • Place wedges on a lined oven tray. • Drizzle with olive oil, sprinkle over Nan's special seasoning and toss to coat. • Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the wedges between two trays.
• In a medium bowl, combine pork mince, All-American spice blend, fine breadcrumbs (see ingredients) and the egg. Season and mix well. • Using damp hands, roll heaped spoonfuls of mixture into meatballs (3-4 per person), then flatten to make 2cm-thick rissoles. Transfer to a plate.
Little cooks: Join the fun by helping combine and roll the rissole mixture! Make sure to wash your hands well afterwards.
• 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. In the last minute of cook time, add BBQ sauce, turning rissoles to coat.
• Meanwhile, roughly chop cucumber. • Grate carrot.
• In a large bowl, combine cucumber, carrot, mixed salad leaves, a drizzle of the vinegar and a drizzle of olive oil. • Season, then toss to combine.
Little cooks: Take charge by tossing the salad!
• Divide All-American pork rissoles, sweet potato wedges and salad between plates. • Serve with tomato relish. Enjoy!
Little cooks: Add the finishing touch by dolloping over the tomato relish!