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.
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.
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. )
olive oil
20 g
butter
(Contains Milk;)
1
eggs
(Contains Egg;)
½ cup
boiling water
• 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!
• 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.
• 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.
• 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.
• 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.
• Divide sweet potato mash and garlicky veggies between plates. • Top mash with rissoles, then pour over gravy. Sprinkle with flaked almonds to serve. Enjoy!