Pork Rissoles & Mixed Potato Mash
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Pork Rissoles & Mixed Potato Mash

Pork Rissoles & Mixed Potato Mash

with Mustard Gravy & Garlicky Veggies

Rissoles are always a crowd-pleaser. Drizzle them with a cheat's peppercorn gravy and they’re even harder to refuse! This colourful plate also gets a serve of sweet potato mash, plus garlicky veggies for a dinner filled with delights.

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:
Calorie Smart
Under 40g carbs
Allergens:
Milk
Egg
Gluten
Wheat
Soy
Sulphites
Almond

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.

Preparation Time30 minutes
Cooking Time
DifficultyMedium

Ingredients

Serving amount

1

potato

1

sweet potato

½ head

broccoli

1

capsicum

2 clove

garlic

1 packet

pork mince

½ sachet

Fine Breadcrumbs

(Contains Gluten, Wheat; May be present: Soy. )

1 sachet

garlic & herb seasoning

1 sachet

gravy granules

(Contains Gluten, Soy, Sulphites, Wheat; May be present: Milk, Peanut, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )

1 packet

Dijon mustard

1 packet

flaked almonds

(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )

Not included in your delivery

olive oil

20 g

butter

(Contains Milk;)

1

eggs

(Contains Egg;)

½ cup

boiling water

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Nutritional Values

Energy (kJ)2507 kJ
Fat30.8 g
of which saturates11.8 g
Carbohydrate39.9 g
of which sugars14.4 g
Dietary Fibre11.5 g
Protein39.6 g
Sodium1091 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Saucepan
Lid
Large Frying Pan

Cooking Steps

1
1

• Bring a medium saucepan of salted water to the boil. Peel potato and sweet potato and cut into bite-sized chunks. • Cook in the boiling water until easily pierced with a fork, 10-15 minutes. Drain and return to the pan. • Add butter to sweet potato and season generously with salt. Mash until smooth. Cover to keep warm.

TIP: Save time and get more fibre by leaving the potato unpeeled!

2
2

• Meanwhile, chop broccoli (including stalk!) into small florets. Roughly chop capsicum. Finely chop garlic. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook broccoli and capsicum, tossing, until tender, 6-8 minutes. • Add the garlic and cook until fragrant, 1 minute. • Season, then transfer to a bowl and cover to keep warm.

TIP: Add a dash of water to the pan to help speed up the cooking process.

3
3

• Meanwhile, in a medium bowl, combine pork mince, the egg, fine breadcrumbs (see ingredients), garlic & herb seasoning and a pinch of salt. • Using damp hands, roll heaped spoonfuls of mixture into meatballs, then flatten to make 2cm-thick rissoles (3-4 per person). Transfer to a plate.

4
4

• Boil the kettle. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook rissoles, in batches, until browned and cooked through, 3-4 minutes each side. Transfer to a paper towel-lined plate.

5
5

• In a medium bowl, combine gravy granules, Dijon mustard and the boiling water (1/2 cup for 2 people / 1 cup for 4 people), whisking, until smooth, 1 minute.

6
6

• Divide sweet potato mash and garlicky veggies between plates. • Top mash with rissoles, then pour over gravy. Sprinkle with flaked almonds to serve. Enjoy!