Chermoula Pork Rissoles & Rainbow Fries
with Cucumber Salad & Tzatziki
Give your rissoles some Middle Eastern flair with our chermoula spice blend which brings unmistakable flavour to these pork rissoles. Paired with rainbow fries and a cucumber salad, this is a low-carb meal that will go down a treat tonight!
This recipe is under 650kcal per serving and under 30g carbohydrates 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
carrot
1
zucchini
1
beetroot
1 sachet
sesame seeds
(Contains Sesame; May be present: Gluten, Milk, Peanut, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut. )
1
cucumber
½
lemon
1
tomato
1 packet
pork mince
1 packet
Fine Breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 sachet
chermoula spice blend
1 bag
spinach & rocket mix
1 packet
tzatziki
(Contains Egg, Milk; May be present: Cashew, Walnut, Almond, Macadamia. )
Not included in your delivery
olive oil
1
egg
(Contains Egg;)
1 drizzle
balsamic vinegar
Nutritional Values
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Cut the carrot, zucchini and beetroot into fries. Spread the veggies over a lined oven tray. Add the sesame seeds, a drizzle of olive oil and season with salt and pepper. Toss to coat and bake until tender, 20-25 minutes.
TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.
While the fries are baking, thinly slice the cucumber into rounds. Zest the lemon to get a generous pinch, then cut into wedges. Roughly chop the tomato.
In a medium bowl, combine the pork mince, fine breadcrumbs, egg, chermoula spice blend, the 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. Transfer to a plate. You should get about 3-4 rissoles per person.
When the fries have 10 minutes remaining, heat a drizzle of olive oil over a medium-high heat in a large frying pan. Cook the 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 the rissoles are cooking, combine a drizzle of balsamic vinegar and olive oil in a medium bowl. Add the spinach & rocket mix, tomato and cucumber. Season and toss to combine.
Divide the chermoula pork rissoles, sesame rainbow fries and cucumber salad between plates. Serve with the tzatziki and any remaining lemon wedges.