Pork Rissoles on Pumpkin and Sweet Potato Hash Browns with Leek Puree

Pork Rissoles on Pumpkin and Sweet Potato Hash Browns with Leek Puree

Create a new family favorite with this special meal!

Rating:

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Serves: 6 person(s) Change

Preparation Time: 30 mins
Cooking Time: 45 mins

Ingredients Convert to Metric

  • 2 lb lean ground pork
  • 1 medium brown onion, finely chopped
  • 2 cloves garlic, crushed
  • 1/2 cup coarsely chopped mint
  • 1 egg white, beaten
  • 1 cup breadcrumbs
  • 8 oz butternut pumpkin
  • 8 oz sweet potato
  • 1/4 cup all-purpose flour
  • 1 extra egg white, beaten
  • 2 large leeks, coarsely chopped
  • 2 Tbsp nonfat milk

Directions:

Preheat oven to hot - 475°F.

Combine pork, garlic, mint, one egg white and breadcrumbs in a large bowl. Using your hands, shape pork into 18 balls and place on a lightly oiled tray. Cover and refrigerate for 30 minutes.

Meanwhile, to make the hash browns, peel and coarsely grate the pumpkin and sweet potato. Combine pumpkin and potato with flour and extra egg white in a large bowl. Using your hands, shape into 12 balls. Place on a tray lined with baking powder and bake, uncovered, for 30 minutes. Turn until both sides are brown.

To make the leek puree, heat a large, lightly oiled heavy-based saucepan and cook leek, stirring until softened. Blend or process leek with milk until the mixture forms a thick puree.

Spray a non-stick frying pan with cooking spray and cook the pork rissoles in batches, turning until they are cooked through.

Stack the pork rissoles on top of the hash browns and dollop with a spoonful of the leek puree. Allow three rissoles and two hash browns per serving.