American Cheeseburger Pork Rissoles
with Pea Pod Slaw, Garlicky Sweet Potato Chunks & Burger Sauce
More cheese please! We heard your calls and whipped up some rissoles that are sure to please. These parcels of pork are served up nice and fresh with a pea pod slaw and garlicky sweet potato chunks to go with it.
We’ve replaced the potato in this recipe with sweet potato due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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
garlic & herb seasoning
1 packet
pork mince
1 sachet
All-American spice blend
1 packet
fine breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
Dijon mustard
1 packet
Cheddar cheese
(Contains Milk;)
1 packet
slaw mix
1 packet
Pea Pods
1 packet
burger sauce
(Contains Egg;)
Not included in your delivery
olive oil
1
egg
(Contains Egg;)
drizzle
white wine vinegar
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into bite-size chunks. • Place sweet potato and garlic & herb seasoning on a lined oven tray. • Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes. • Meanwhile, thinly slice pea pods lengthways.
• In a medium bowl, combine pork mince, All-American spice blend, fine breadcrumbs, the egg, Dijon mustard and a pinch of salt. • Using damp hands, form heaped spoonfuls of mixture into meatballs then flatten to make 2cm thick rissoles and set aside on a plate. You should get about 3-4 rissoles.
• When sweet potatoes have 10 minutes remaining, heat a drizzle of olive oil in a large frying pan, over medium-high heat. • Add rissoles in batches and cook, until browned and cooked through, 3-4 minutes each side. Cook pork in batches for best result. • In the last 1-2 minutes of cook time, sprinkle shredded Cheddar cheese over rissoles and cover with a lid or foil until cheese melts.
• In a medium bowl, combine slaw mix, peapods, a drizzle of white wine vinegar and olive oil. Season to taste. • Divide cheesy pork rissoles, pea slaw and garlicky sweet potato chunks between plates. Serve with burger sauce. Enjoy!