Sweet & Sticky Caribbean Pork Rissoles
with Kumara Wedges & Garlic Charred Corn Slaw
These are no ordinary pork rissoles, they’ve got a little something extra. First, they’ve been given a Caribbean touch with our mild jerk seasoning. Next, they’ve been tossed in an onion chutney glaze for a sweet and sticky finish. Lastly, they’ve been served alongside a couple of mouthwatering sides; kumara wedges and a charred corn slaw. This meal is too good to resist!
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
1
Kumara
1 sachet
lemon pepper spice blend
1 tin
sweetcorn
2 clove
garlic
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 stalk
celery
1 packet
Shredded Cabbage Mix
1 packet
mayonnaise
(Contains Egg; )
1 packet
parsley
Not included in your delivery
olive oil
1
egg
(Contains Egg; )
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Peel orange kumara and cut into wedges. • Place kumara on a lined oven tray. Drizzle generously with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 20-25 minutes. • Sprinkle over lemon pepper spice blend. TIP: If your oven tray is crowded, divide between two trays.
• Drain sweetcorn. Finely chop garlic. • Heat a large frying pan over a high heat. Cook corn kernels until lightly browned, 3-4 minutes. Add garlic and cook until fragrant, 1 minute. Transfer to a large bowl. TIP: Cover the pan with a lid or foil if the kernels are “popping” out.
• Combine pork mince, fine breadcrumbs, mild Caribbean jerk seasoning, egg and a pinch of salt in a medium bowl. • Using damp hands, roll heaped spoonfuls of mixture into meatballs, then flatten to make 2cm-thick rissoles. Transfer to a plate. You should get 3-4 rissoles per person. • Return pan to a 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, thinly slice celery. To bowl with the corn, add celery, shredded cabbage mix, mayonnaise, a drizzle of white wine vinegar and olive oil. Season with salt and pepper. • Divide garlic charred corn slaw, kumara wedges and caribbean rissoles between plates. Tear over parsley to serve. Enjoy!