Aussie Pork Rissoles & Rainbow Fries
with Slaw & Creamy Dill-Parsley Dressing
Rissoles are a crowd-pleasing dinner winner, but when you cover them with herby dressing, they’re even harder to refuse! This colourful plate also gets a serve of veggie fries and a crisp and creamy slaw for a rainbow of delights.
This recipe is under 650kcal per serving and under 30g carbohydrates 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
1
carrot
1
beetroot
2 clove
garlic
1 packet
pork mince
½ packet
Fine Breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
dill & parsley mayonnaise
(Contains Egg;)
1
cucumber
1 bag
slaw mix
1 packet
Garlic Sauce
(Contains Egg, Milk, Sesame;)
1 sachet
Aussie spice blend
Not included in your delivery
1
olive oil
1
egg
(Contains Egg;)
1 drizzle
white wine vinegar
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut carrot and beetroot into fries. • Place fries on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the fries between two trays.
• Meanwhile, finely chop garlic. • In a medium bowl, combine pork mince, Aussie spice blend, fine breadcrumbs (see ingredients), the egg and garlic. Season. • Using damp hands, roll heaped spoonfuls of mixture into meatballs, then flatten to make 2cm-thick rissoles (3-4 per person). Transfer to a plate.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook rissoles until browned and cooked through, 3-4 minutes each side. Transfer to a paper towel-lined plate
• Meanwhile, in a medium bowl combine dill & parsley mayonnaise and a drizzle of white wine vinegar.
Little cooks: Take charge by combining the sauces!
• Thinly slice cucumber into half-moons. • In a second medium bowl, combine slaw mix, cucumber and 1/2 the dill-parsley dressing. Season to taste.
Little cooks: Take the lead by tossing the slaw!
• Divide Aussie pork rissoles, rainbow fries and slaw between plates. • Spoon remaining creamy dill-parsley dressing over rissoles to serve. Serve with garlic sauce. Enjoy!