Pork & Caramelised Onion Rissoles
with Sweet Potato Fries & Fetta-Walnut Salad
From the pork rissoles coated in caramelised onion chutney, to the baked sweet potato fries and creamy fetta-adorned salad
- these are just some of tonight’s surprises you never knew you needed!
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
sweet potato
1
tomato
1
carrot
1 clove
garlic
1 packet
caramelised onion chutney
1 packet
pork mince
1 packet
Fine Breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 sachet
garlic & herb seasoning
1 bag
mixed leaves
1 packet
walnuts
(Contains Walnut; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan. )
1 packet
Fetta Cubes
(Contains Milk;)
1 packet
garlic aioli
(Contains Egg;)
1 packet
Dijon mustard
Not included in your delivery
olive oil
2 tbs
water
1
egg
(Contains Egg;)
1 tsp
balsamic vinegar (for the glaze)
1 drizzle
balsamic vinegar (for the salad)
Nutritional Values
Utensils
Cooking Steps
Preheat oven to 240°C/220°C fan-forced. Cut sweet potato into fries. Place on a lined oven tray (if your oven tray is crowded, divide fries between two trays). Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 20-25 minutes.
Meanwhile, roughly chop tomato. Grate the carrot. Finely chop garlic. In a small bowl, combine caramelised onion chutney, the balsamic vinegar (for the glaze) and the water. Set aside.
Little cooks: Take charge by combining the ingredients for the sauce!
In a medium bowl, combine pork mince, garlic, fine breadcrumbs, Dijon mustard, egg and garlic & herb seasoning. Season with pepper. Using damp hands, form heaped spoonfuls of mixture into meatballs, then flatten to make 2cm-thick rissoles (3-4 per person). Transfer to a plate.
Little cooks: Join the fun by helping combine and roll the risole mixture!
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 pan from heat, then add caramelised onion mixture, turning rissoles to coat.
While rissoles are cooking, combine a drizzle of balsamic vinegar(for the salad) and olive oil in a second medium bowl. Season, then add mixed leaves, tomato and carrot. Toss to coat.
Little cooks: Help combine the dressing and toss the salad!
Roughly chop walnuts. Divide pork and caramelised onion rissoles, sweet potato fries and salad between plates. Spoon any extra sauce from pan over rissoles. Crumble fetta cubes over salad, then sprinkle with walnuts. Serve with garlic aioli.