Spiced Pork Rissoles & Sesame Veggie Fries
with Garden Salad & Yoghurt
Give these juicy rissoles some Moroccan flair with our chermoula spice blend. Pair with colourful fries, sweet and peppery salad and tangy tzatziki for a carb conscious meal that will have you savouring every bite.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
Farmers across Australia are still experiencing the impacts of the recent heavy rains. This is affecting our supply of fresh veggies and as such, you may notice some changes to your ingredients. Don’t worry, your recipe will be just as delicious!
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
carrot
1
beetroot
1 packet
black sesame seeds
(Contains Sesame; May be present: Tree Nuts, Gluten, Milk, Peanut, Soy. )
½
lemon
1 punnet
Snacking Tomatoes
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
Greek-style yoghurt
(Contains Milk;)
Not included in your delivery
olive oil
1
egg
(Contains Egg;)
1 drizzle
balsamic vinegar
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut carrot and beetroot into fries. • Place fries on a lined oven tray. Drizzle with olive oil, sprinkle with black sesame seeds and season with salt and pepper. Toss to coat. • Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the fries between two trays.
TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.
• Meanwhile, zest lemon to get a generous pinch, then cut into wedges. • Halve cherry tomatoes.
• In a medium bowl, combine pork mince, fine breadcrumbs, the egg, chermoula spice blend, lemon zest and a good pinch of salt. • 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.
• Heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook rissoles, in batches, until browned and cooked through, 3-4 minutes each side.
• Meanwhile, combine a drizzle of balsamic vinegar and olive oil in a second medium bowl. • Season, then add spinach & rocket mix and cherry tomatoes. Toss to coat.
• Divide spiced pork rissoles, sesame veggie fries and garden salad between plates. • Dollop Greek-style yoghurt over rissoles. • Serve with lemon wedges. Enjoy!