Nutty Pork Rissoles & Beetroot Relish
with Crunchy Cos Salad & Fries
These pork rissoles are packed to burst with the sweetest and juiciest flavours we could find. Bite in and enjoy the crunch of 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!
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
½
apple
½
Kohlrabi
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 sachet
Garlic & Herb Seasoning
1 packet
Beetroot Relish
1 packet
Dill & Parsley Mayonnaise
(Contains Egg, Soy; )
Not included in your delivery
olive oil
1
egg
(Contains Egg; )
drizzle
vinegar (balsamic or white wine)
Nutrition Values
Utensils
Instructions
• Set your air fryer to 200°C. • Cut potato into fries. Place fries into the air fryer basket, drizzle with olive oil, season with salt and pepper and cook for 10 minutes. • Shake the basket, then cook until golden, a further 10-15 minutes.
TIP: No air fryer? Preheat oven to 240°C/220°C fan-forced. Cut potato into fries. Place fries on a lined oven tray, drizzle generously with olive oil, season and toss to coat. Spread out evenly, then bake until tender, 20-25 minutes.
• Meanwhile, thinly slice apple (see ingredients) and kohlrabi (see ingredients). • Finely shred cos lettuce (see ingredients). • Roughly chop roasted almonds.
• In a medium bowl, combine pork mince, fine breadcrumbs, the egg, garlic & herb seasoning, almonds and a pinch of salt and pepper. • Using damp hands, roll heaped spoonfuls of pork mixture into meatballs, 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, in a second medium bowl, combine apple, kohlrabi, cos lettuce and a drizzle of vinegar and olive oil. Season to taste.
• Divide nutty pork rissoles, apple salad and fries between plates. • Top rissoles with beetrootrelish. Serve with dill & parsley mayonnaise. Enjoy!
Little cooks: Add the finishing touch by spooning over the relish!