Almond & Currant-Stuffed Pork Rissoles
with Crunchy Cos Salad, Beetroot Relish & Fries
These rissoles are packed to burst with the sweetest and juiciest flavours we could find. Bite in and enjoy the currants and almonds wrapped in mild spices, they make rissoles the perfect gift for your tastebuds, so present them with a beetroot relish as the finishing touch. It’s like Christmas has come early.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
2
potato
1
apple
½ head
cos lettuce
1 packet
roasted almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1 packet
pork mince
1 packet
fine breadcrumbs
(Contains Gluten; May be present Peanut, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 packet
Currants
(May be present Milk, Gluten, Soy. )
1 packet
Dill & Parsley Mayonnaise
(Contains Egg, Soy; )
1 packet
Beetroot Relish
1 sachet
Aussie Spice Blend
Not included in your delivery
olive oil
1
egg
(Contains Egg; )
1 drizzle
vinegar (balsamic or white wine)
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut potato into fries. • Place on a lined oven tray. Drizzle generously with olive oil, season with salt and pepper and toss to coat. • Spread out evenly, then bake until tender, 20-25 minutes.
• Meanwhile, thinly slice apple. Finely shred cos lettuce (see ingredients). Roughly chop roasted almonds.
• In a medium bowl, combine pork mince, fine breadcrumbs, the egg, Aussie spice blend, almonds, currants and a pinch of salt and pepper. • Using damp hands, roll heaped spoonfuls of pork mixture into rissoles, then flatten to make 2cm-thick rissoles (3-4 per person). Transfer to a plate.
Little cooks: Join the fun by helping combine the ingredients and shaping the mixture into rissoles!
• 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.
• Meanwhile, combine apple, cos lettuce and a drizzle of vinegar and olive oil in a second medium bowl. Season to taste.
• Divide currant and almond-stuffed pork rissoles, apple salad and fries between plates. • Top rissoles with beetroot relish. Serve with dill & parsley mayonnaise. Enjoy!
Little cooks: Add the finishing touch by spooning over the relish!