Caribbean Pork Rissoles & Avocado Slaw
with Charred Corn & Baby Leaves
Charred corn is the perfect addition to a colourful slaw, it's juicy and sweet. Keep tastiness going by spicing the pork rissoles in a Caribbean jerk seasoning. It’s a dish that leaves a pleasant, warm feeling after you're done.
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
½ tin
sweetcorn
1 packet
baby leaves
2 clove
garlic
1
avocado
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 sachet
Mild Caribbean Jerk Seasoning
1 packet
Onion Chutney
(Contains Sulphites; )
1 packet
Shredded Cabbage Mix
1 packet
mayonnaise
(Contains Egg; )
1 packet
sweet chilli sauce
Not included in your delivery
olive oil
1
egg
(Contains Egg; )
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Drain sweetcorn (see ingredients). Roughly chop baby leaves. Finely chop garlic. Slice avocado in half, scoop out flesh and thinly slice / roughly chop. • Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a large bowl. • Meanwhile, combine pork mince, fine breadcrumbs, the egg, mild Caribbean jerk seasoning, garlic and a pinch of salt in a medium bowl.
TIP: Cover the pan with a lid or foil if the kernels are popping" out.
• Using damp hands, roll heaped spoonfuls of mince mixture into meatballs, then flatten to make 2cm-thick rissoles (3-4 per person). Transfer to a plate. • 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. • Remove pan from heat, then add onion chutney and a splash of water, turning rissoles to coat.
• Meanwhile, add baby leaves to the charred corn, along with avocado, shredded cabbage mix, mayonnaise, sweet chilli sauce and a drizzle of white wine vinegar and olive oil. Season with salt and pepper.
• Divide charred corn slaw between plates, top with avocado. • Top with Caribbean pork rissoles. Enjoy!