Jerk-Spiced Pork Rissoles
with Carrot-Spinach Couscous & Zingy Tomatoes
Our mild Caribbean jerk seasoning and caramelised onion chutney are all it takes to jazz up juicy pork rissoles. Serve these bad boys on a quick carrot couscous, and top with a zingy tomato salsa for bursts of sweetness with every bite.
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 packet
pork mince
1 packet
Fine Breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
onion chutney
½
carrot
1
tomato
1 bag
baby spinach leaves
1 sachet
beef-style stock powder
1 packet
couscous
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
coconut sweet chilli mayonnaise
(Contains Egg; May be present: Cashew, Almond, Walnut, Macadamia. )
1 sachet
mild Caribbean jerk seasoning
Not included in your delivery
olive oil
1
egg
(Contains Egg;)
20 g
butter
(Contains Milk;)
¾ cup
water
1 drizzle
white wine vinegar
Nutritional Values
Utensils
Cooking Steps
• In a medium bowl, combine pork mince, the egg, fine breadcrumbs and mild Caribbean jerk seasoning. • Using damp hands, shape heaped spoonfuls of the 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, in batches, until browned and cooked through, 3-4 minutes each side. Remove from heat, then add onion chutney. Turn rissoles to coat. Transfer to a plate.
• Grate carrot (see ingredients). • Roughly chop tomato and baby spinach leaves.
• In a medium saucepan, heat the butter with a drizzle of olive oil over medium-high heat. Cook carrot, stirring, until softened, 2-3 minutes. • Add the water and beef-style stock powder and bring to the boil. • Add couscous, stirring to combine. Cover with a lid and remove from heat. Set aside until water is absorbed, 5 minutes. Fluff up with a fork.
• Meanwhile, in a second medium bowl, combine tomato and a drizzle of white wine vinegar and olive oil. Season to taste.
• Stir baby spinach through carrot couscous. • Divide carrot-spinach couscous between bowls. Top with Caribbean pork rissoles and corn salsa. • Serve with a dollop of coconut sweet chilli mayonnaise to serve. Enjoy!