Pork Rissoles on Squash and Sweet Potato Hash Browns with Leek Puree
Like croquettes, rissoles can become a new family favorite with this special meal!
Preparation Time: 30 mins
Cooking Time: 45 mins
Yield: 6 x servings of 3-rissoles and 2-hash browns
Ingredients
- 2 lb extra 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 plain breadcrumbs
- 8 oz butternut squash
- 8 oz sweet potato
- 1/4 cup all-purpose flour
- 1 extra egg white, beaten
- 1/2 tsp baking powder, or as needed
- 2 large leeks, coarsely chopped
- 2 Tbsp nonfat milk
Directions:
Preheat oven to a hot 475°F.
RISSOLES: In a large bowl, combine pork, onion, garlic, mint, one egg white, and breadcrumbs. Using your hands, shape pork into 18 balls and place on a lightly oiled tray. Cover and refrigerate for 30 minutes.
HASH BROWNS: Meanwhile, peel and coarsely grate the squash and sweet potato. In large bowl, combine squash and potato with flour, and the extra egg white. Using your hands, shape into 12 balls. Place balls on a tray lined with baking powder and bake, uncovered, for 30 minutes. Turn until both sides are brown.
PUREE: Heat a large, lightly oiled heavy-based saucepan and cook leeks, stirring until softened. Blend or process leeks with milk until the mixture forms a thick puree.
DISH: 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 add a dollop of the leek puree. Serve.
Variations:
Serve a smaller portion as an appetizer.
Serving suggestion is not included in the nutritional analysis.