Caribbean Pork Rissoles
with Wedges & Mango Mayonnaise
Give your rissoles a little island flair! Straight from the Caribbean, our jerk seasoning brings unmistakable flavour to these pork rissoles. Paired with roasted wedges and mango mayo, this is a colourful take on a classic Aussie dinner.
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
1
cucumber
½ packet
Fine Breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
2 clove
garlic
1 packet
mango mayonnaise
(Contains Egg; May be present: Tree Nuts. )
1 bag
mixed salad leaves
1 bag
parsley
1 packet
pork mince
2
potato
2
tomato
1 sachet
mild Caribbean jerk seasoning
Not included in your delivery
1
egg
(Contains Egg;)
1 tsp
honey
olive oil
1 drizzle
white wine vinegar
Nutritional Values
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Cut the potato into wedges. Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Spread out evenly and bake until tender, 25-30 minutes.
While the wedges are baking, roughly chop the parsley leaves. Finely chop the garlic. Roughly chop the tomato. In a medium bowl, combine a drizzle of white wine vinegar, honey and 1/2 the parsley. Drizzle with olive oil, season and mix well. Drain the sweetcorn.
In a large bowl, combine the pork mince, garlic, mild Caribbean jerk seasoning, fine breadcrumbs (see ingredients), egg and the remaining parsley. Using damp hands, form heaped spoonfuls of the mixture into meatballs then flatten to make 2cm-thick rissoles and transfer to a plate. You should get about 4-5 rissoles per person.
Heat a drizzle of olive oil in a large frying pan over a high heat. Add the sweetcorn and cook until lightly charred, 4-5 minutes. Transfer to a bowl. Return the pan to a medium-high heat with a drizzle of olive oil. Cook the pork rissoles until browned and cooked through, 4-5 minutes each side. Remove from the heat.
Add the tomato, charred corn and mixed salad leaves to the bowl with the dressing and toss to coat.
Divide the Caribbean pork rissoles, potato wedges and salad between plates. Serve with the mango mayonnaise.