Nan's Pork Rissoles & Cheesy Fries
with Garden Salad & Dill-Parsley Mayo
Nan’s special seasoning is full of flavour, thanks to paprika, pepper, onion and garlic, and when used to make these rissoles, it's simply heavenly! Add a medley of veggies and cheesy fries and it’s satisfaction, guaranteed.
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
potatoes
1 sachet
garlic & herb seasoning
1 packet
Cheddar cheese
(Contains Milk;)
1
tomato
1
cucumber
1 clove
garlic
1 packet
pork mince
½ packet
Fine Breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 sachet
Nan's special seasoning
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 bag
mixed salad leaves
1 packet
dill & parsley mayonnaise
(Contains Egg;)
Not included in your delivery
olive oil
1
egg
(Contains Egg;)
¾ tsp
balsamic vinegar
Nutritional Values
Instructions
Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm fries. Place on an oven tray lined with baking paper. Sprinkle with the garlic & herb seasoning, drizzle with olive oil and season with salt. Toss to coat. Bake until tender, 20-25 minutes. In the last 8 minutes of cook time, scatter the shredded Cheddar cheese over the fries then return to the oven and bake until melted and golden.
TIP: If your tray is getting crowded, divide the potato between two trays.
While the fries are baking, roughly chop the tomato and cucumber. Finely chop the garlic.
In a medium bowl, combine the pork mince, fine breadcrumbs (see ingredients), Nan's special seasoning, garlic and egg, then season with salt. Using damp hands, form heaped spoonfuls of the mixture into balls then flatten to make 2cm thick rissoles. Transfer to a plate. You should get about 4-5 rissoles per person.
Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast until golden, 2-3 minutes. Transfer to a small bowl. Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the pork rissoles, turning, until browned and cooked through, 9-10 minutes (cook in batches if your pan is getting crowded). Transfer to a plate.
While the rissoles are cooking, combine the balsamic vinegar and a drizzle of olive oil in a medium bowl. Season with salt and pepper. Add the mixed salad leaves, tomato and cucumber. Toss to coat.
Divide the cheesy fries, Nan's pork rissoles and salad between plates. Scatter the flaked almonds over the salad. Serve with the dill & parsley mayonnaise.
TIP: For the Calorie Smart option, serve without the dill & parsley mayonnaise and flaked almonds.