Chermoula Pork Rissoles
with Sesame Veggie Fries & Salad
Give these juicy rissoles some Moroccan flair with our chermoula spice blend. To keep the carbs in check, pair with colourful fries and a sweet and peppery salad. Don't forget the garlic sauce to bring it all together!
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
The recent flooding on the East Coast of Australia has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
zucchini
1
beetroot
1 packet
black sesame seeds
(Contains Sesame; May be present: Tree Nuts, Gluten, Milk, Peanut, Soy. )
½
lemon
1 punnet
Snacking Tomatoes
1 packet
pork mince
1 packet
Fine Breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 bag
mixed leaves
1 sachet
chermoula spice blend
1 packet
Garlic Sauce
(Contains Egg, Milk, Sesame;)
Not included in your delivery
olive oil
1
egg
(Contains Egg;)
1 drizzle
balsamic vinegar
Nutritional Values
Utensils
Cooking Steps
Preheat oven to 240°C/220°C fan-forced. Cut carrot, zucchini and beetroot into fries. Place on a lined oven tray. Drizzle with olive oil, sprinkle over the black sesame seeds and season with salt and pepper. Toss to coat. Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the fries between two trays.
TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.
Meanwhile, zest lemon to get a generous pinch, then cut into wedges. Halve the cherry tomatoes.
In a medium bowl, combine the pork mince, fine breadcrumbs, egg, chermoula spice blend, lemon zest and a good pinch of salt. Using damp hands, form heaped spoonfuls of the mixture into meatballs, then flatten to make 2cm-thick rissoles (3-4 per person). Transfer to a plate.
When the fries have 10 minutes remaining, heat a drizzle of olive oil in a large frying pan over medium-high heat. Cook rissoles, in batches, until browned and cooked through, 3-4 minutes each side.
TIP: The spice blend will char slightly in the pan, this adds to the flavour!
While rissoles are cooking, combine a drizzle of balsamic vinegar and olive oil in a medium bowl. Season, then add mixed leaves and cherry tomatoes. Toss to coat.
Divide chermoula pork rissoles, sesame veggie fries and salad between plates. Serve with garlic sauce and lemon wedges.