Double Almond & Currant-Stuffed Pork Rissoles
with Crunchy Cos Salad, Onion Chutney & Sweet Potato Fries
Bring a bit of Christmas in July cheer to your table tonight with these rich pork rissoles bursting with sweetness and crunch thanks to currants and almonds. Team with a crisp salad, tender sweet potato fries and onion chutney for a flavour sensation!
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
Red Apple
½ head
Baby Cos Lettuce
1 packet
Roasted Almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut, Cashew, Pecan. )
2 packet
Pork Mince
1 packet
Fine Breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 sachet
Aussie spice blend
1 packet
currants
(May be present: Gluten, Wheat, Milk, Soy. )
1 packet
onion chutney
1 packet
dill & parsley mayonnaise
(Contains Egg;)
Not included in your delivery
olive oil
1
egg
(Contains Egg;)
drizzle
vinegar (balsamic or white wine)
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut sweet potato into fries. • Place fries on a lined oven tray. Drizzle generously with olive oil, season with salt and pepper and toss to coat. • Spread out evenly, then bake until tender, 20-25 minutes.
• Meanwhile, thinly slice apple. • Finely shred cos lettuce (see ingredients). • Roughly chop roasted almonds.
• In a medium bowl, combine pork mince, fine breadcrumbs, the egg, Aussie spice blend, almonds, currants and a pinch of salt and pepper. • Using damp hands, roll heaped spoonfuls of pork mixture into rissoles, 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.
• Meanwhile, combine apple, cos lettuce and a drizzle of vinegar and olive oil in a second medium bowl. Season to taste.
• Divide almond and currant-stuffed pork rissoles, apple salad and fries between plates. • Top rissoles with onion chutney. Serve with dill & parsley mayonnaise. Enjoy!
Little cooks: Add the finishing touch by spooning over the relish! Enjoy!