Caribbean-Spiced Pork Rissoles with Wedges, Corn Salad & Mango Mayo
Top rated | Available all April
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
2 clove
garlic
1
tomato
1 tin
sweetcorn
1 packet
pork mince
½ packet
Fine Breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 bag
mixed leaves
1 tbs
mango mayonnaise
(Contains Egg; May be present: Tree Nuts. )
1 sachet
mild Caribbean jerk seasoning
Not included in your delivery
olive oil
1 tsp
honey
1 drizzle
white wine vinegar
1
egg
(Contains Egg;)
Nutritional Values
Utensils
Cooking Steps
Preheat oven to 240°C/220°C fan-forced. Cut potato into wedges. Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the wedges between two trays.
Meanwhile, finely chop garlic. Roughly chop tomato. Drain sweetcorn. In a large bowl, combine the honey and a drizzle of white wine vinegar and olive oil. Season with salt and pepper. Set aside.
Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes. Transfer to the bowl with honey-vinegar dressing.
TIP: Cover the pan with a lid if the kernels are "popping" out.
In a large bowl, combine pork mince, garlic, mild Caribbean jerk seasoning, fine breadcrumbs (see ingredients) and egg. Using damp hands, form heaped spoonfuls of mixture into meatballs, then flatten to make 2cm-thick rissoles. Transfer to a plate. You should get 3-4 rissoles per person. Return pan to medium-high heat with a drizzle of olive oil. Cook rissoles, in batches, until browned and cooked through, 4-5 minutes each side. Remove from heat.
When rissoles are almost done, add tomato and mixed leaves to bowl with the corn and dressing. Toss to coat.
Divide Caribbean-spiced pork rissoles, wedges and corn salad between plates. Serve with mango mayonnaise.