Protein Swap | Smoky Ground Pork Rissoles
with Foil-Grilled Sweet Potatoes & Citrus Salad
Cooking time
30 minutes
Servings
2/4
Calories
930 /serving
Who’s knocking on summer’s door? You are, when you light up the grill for these Caribbean-inspired patties and sweet potato wedges en papillote. Smoky seasonings complement a sunny salad of fresh orange with a vinaigrette of lime and charred scallions.
We will send you:
- 250g Canadian-raised lean ground pork
- 450g Sweet potatoes
- 2 Scallions
- 1 Head of curly leaf lettuce
- 1 Lime
- 1 Orange
- 60ml Mayonnaise
- 15g Minced roasted garlic
- 8g Smoky Mexican Moments spices (smoked paprika, cumin powder, garlic flakes, coriander powder, paprika, oregano, black peppercorns, allspice, cloves, cinnamon)
Contains: Eggs
You will need:
Aluminum foil
Oil
Salt & pepper (S&P)
BBQ (or pan and lined sheet pan)
Total Fat
61 g
Saturated Fat
9 g
Sodium
290 mg
Total Carb
70 g
Sugars
19 g
Protein
32 g
Fibre
14 g
Preparation
Prepare the sweet potatoes
- Heat the BBQ on high (or pan on medium-high and preheat the oven to 450°F), making sure to oil the grill first.
- Cut the sweet potatoes lengthwise into ½ inch wedges.
- If using a BBQ, in a medium bowl, toss the sweet potatoes with a drizzle of oil, ½ the spices and S&P.
- Wrap in aluminum foil** **and fold the edges over to seal.
- If using an oven, on a lined sheet pan, toss the sweet potatoes with a drizzle of oil, ½ the spices and S&P. Roast, stirring halfway, 20 to 25 min., until tender.
Grill the sweet potatoes
- Reduce the BBQ heat to medium-high.
- Place the foil package on the upper BBQ grates and close the lid.
- Grill, turning and moving occasionally on the grates, 20 to 25 min., until tender.
- Let sit for 5 min. before unwrapping (be careful as the steam will escape as you open).
Mise en place
- Meanwhile, juice the lime.
- Roughly chop the lettuce.
- Drizzle the scallions with oil; season with S&P.
- Cut off the top and bottom of the orange; cut away the peel and white pith. Cut between the membranes to separate the segments.
- In a large bowl, squeeze the juice from the remaining membranes and add the segments.
Grill the rissoles & scallions
- Crumble the patties.
- In a second medium bowl, combine the crumbled patties, ½ the garlic, all but a pinch of the remaining spices and S&P.
- Form into 6 oval-shaped patties.
- Add the rissoles to the BBQ (or pan) and grill, 2 to 3 min. per side, until cooked through.
- Add the scallions to the BBQ (or pan) and grill, turning often, 2 to 3 min., until soft and pliable.
- Transfer the scallions to a cutting board and roughly chop.
Make the garlic mayo & salad
- In a small bowl, combine the mayo, remaining spices and garlic, and S&P.
- To the bowl of orange segments, add the scallions, lime juice, 2 tbsp oil (double for 4 portions) and S&P; stir well.
- Add the lettuce; toss well.
Plate your dish
- Divide the sweet potatoes, salad and rissoles between your plates.
- Serve the garlic mayo on the side. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
