Quick American-Spiced Beef & Pork Rissoles
with Caramelised Onion Slaw & Pickled Jalapeños
Ready, say cheese! These beef and pork rissoles have a layer of sharp Parmesan melted over them because we know how much everyone loves some cheesy goodness. Don’t forget to taste the slaw, it's coated in a burger sauce and sprinkled with popping jalapeños to add a little heat to this picture-perfect dish.
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
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
Brown Onion
1
tomato
1
carrot
1 packet
beef & pork mince
1 packet
burger sauce
(Contains Soy; )
1 bag
Shredded Cabbage Mix
1 sachet
All-American Spice Blend
1 packet
Grated Parmesan Cheese
(Contains Milk; )
1 packet
Pickled Jalapeños
(May be present Milk, Sesame, Gluten, Peanut, Tree Nuts, Soy, Sulphites. )
2 clove
garlic
Not included in your delivery
olive oil
1 tbs
balsamic vinegar
1 drizzle
white wine vinegar
1 tsp
brown sugar
Nutrition Values
Utensils
Cooking Steps
• Thinly slice onion. Roughly chop tomato. Grate the carrot. Finely chop garlic. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion, stirring regularly, until softened, 5-6 minutes. • Reduce heat to medium. Add the balsamic vinegar, the brown sugar and a splash of water and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl.
• Meanwhile, combine beef & pork mince, All-American spice blend, garlic 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 (3-4 per person). Transfer to a plate.
• Wipe out and 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. • In the last 2-3 minutes, sprinkle grated Parmesan cheese over rissoles, cover with a lid (or foil) and reduce heat to low. Cook until cheese is melted, 2-3 minutes. • Meanwhile, combine burger sauce with a drizzle of white wine vinegar and olive oil in a large bowl. Season to taste. Add shredded cabbage mix, tomato and carrot. Toss to combine.
• Divide slaw and American-spiced beef and pork rissoles between plates. • Top with caramelised onion and pickled jalapeños (if using) to serve. Enjoy!