Caribbean Pork Rissoles & Wedges
with Charred Corn Salad & Mango Mayo
Give your rissoles some island flair with our Caribbean jerk seasoning, sure to bring the flavour to your table. Complete with hand cut wedges, a juicy corn salad and our sweet and tangy mango mayo, this dish tastes like a holiday.
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
potato
1 cob
corn
2 clove
garlic
1
cucumber
1 packet
pork mince
½ packet
Fine Breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 bag
mixed salad leaves
1 packet
mango mayonnaise
(Contains Egg; May be present: Tree Nuts. )
1 sachet
mild Caribbean jerk seasoning
Not included in your delivery
olive oil
1 drizzle
white wine vinegar
1 tsp
honey
1
egg
(Contains Egg;)
Nutritional Values
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Cut the potato into wedges. Place the potato and corn on a lined oven tray. Drizzle with olive oil and season with salt. Toss to coat. Spread out evenly and bake until tender, 25-30 minutes.
While the wedges and corn are baking, finely chop the garlic. Thinly slice the cucumber into half-moons. In a medium bowl, combine the white wine vinegar and honey with a drizzle of olive oil. Season with salt and pepper, then stir to combine.
In a large bowl, combine the pork mince, garlic, mild Caribbean jerk seasoning, fine breadcrumbs (see ingredients) and egg. Using damp hands, form heaped spoonfuls of the rissole mixture into meatballs, then flatten to make 2cm-thick rissoles. Transfer to a plate. You should get 4-5 rissoles per person.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the rissoles until browned and cooked through, 4-5 minutes each side. Remove from the heat.
Carefully slice the cooked corn kernels off the cob. Combine the dressing with the corn, cucumber and mixed salad leaves, tossing to coat.
Divide the Caribbean pork rissoles, wedges and charred corn salad between plates. Serve with the mango mayonnaise.