Sichuan Honey-Glazed Pork Rissoles
with Roast Veggie & Corn Toss
Pork rissoles are a crowd-pleasing dinner winner, but when you add our All-American spice blend and toss them in sriracha and honey, they’re even harder to refuse! This plate also includes a serving of colourful roast veggies for a rainbow of delights.
This recipe is under 650kcal 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
potato
2
carrot
1
beetroot
½ tin
sweetcorn
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
All-American Spice Blend
½ packet
Sichuan garlic paste
(Contains Sesame, Soy; )
1 packet
parsley
1 packet
Greek-Style Yoghurt
(Contains Milk; )
Not included in your delivery
olive oil
1
egg
(Contains Egg; )
1 tsp
honey
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut potato and carrot into bite-sized chunks. Cut beetroot into 1cm chunks. Drain sweetcorn (see ingredients).
• Place carrot, potato, beetroot and sweetcorn on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays
• Meanwhile, combine pork mince, fine breadcrumbs, the egg, All-American spice blend and a pinch of salt in a medium bowl. • Using damp hands, roll heaped spoonfuls of pork mixture into balls, then flatten to make 2cm-thick rissoles (3-4 per person). Transfer to a plate.
• 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. • Remove pan from heat, then add sriracha, the honey and a splash of water, turning rissoles to coat.
TIP: Add a splash more water if the glaze looks too thick.
• When the roasted veggies are done, remove tray from oven, tear over parsley and add a drizzle of white wine vinegar. Toss to combine and season to taste.
• Divide roast veggie and corn toss between bowls. • Top with Sichuan and honey pork rissoles. • Dollop with Greek-style yoghurt to serve. Enjoy!