All-American Pork Rissoles & Avocado Salad
with Tomato Relish & Sweet Potato Wedges
Rissoles, that classic family staple, pair perfectly with our rich tomato relish and herby sweet potato wedges. A simple salad, dressed with vinegar, is all you need to round out the dish.
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2
sweet potato
1 sachet
Nan's special seasoning
1 packet
pork mince
1 sachet
All-American spice blend
½ packet
Fine Breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
BBQ sauce
1
cucumber
1
avocado
1 bag
mixed salad leaves
1 packet
Tomato Relish
Not included in your delivery
olive oil
1
egg
(Contains Egg;)
drizzle
vinegar (balsamic or white wine)
Nutritional Values
Utensils
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.
• While the wedges are baking, 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 rolling the rissole mixture! Make sure to wash your hands well.
• 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. • Slice avocado in half, scoop out flesh and thinly slice.
• In a large bowl, combine cucumber, avocado, mixed salad leaves and a drizzle of the vinegar and olive oil. • Season, then toss to combine.
Little cooks: Take charge by tossing the salad!
• Divide All-American pork rissoles, sweet potato wedges and avocado salad between plates. • Serve with tomato relish. Enjoy!
Little cooks: Add the finishing touch by dolloping over the tomato relish.