PORK RISSOLES
This is classic comfort food! Flavoursome pork rissoles nestled into creamy potato mash, topped with sweet caramelised apples. A great meal for cold winter nights!
Provided by Josie
Number Of Ingredients 17
Steps:
- REPARE RISSOLES Whisk egg in a large bowl. Stir in breadcrumbs. Grate apple (you can leave the skin on) and squeeze out excess moisture. Finely slice spring onions. Add apple, spring onions, mince, stock powder and garlic powder to egg mixture. Season generously with salt and pepper and mix well. Shape mixture into 8 patties and refrigerate until ready to cook.
- COOK MASH Peel kumara and potatoes. Cut into 2cm (0.8in) pieces and place in a large saucepan. Cover with water and bring to the boil. Cook for 20 minutes, until tender.
- COOK RISSOLES Melt butter in a large frying pan (or split between two pans if rissoles won't fit into one) on medium heat. Fry rissoles for 5 minutes each side, until cooked through. Remove onto a warm plate and cover with foil.
- PREPARE APPLES, BROCCOLI AND MASH While rissoles are cooking, slice apples (skin can stay on) and cut broccoli into florets.
- Once you have removed rissoles from pan, leave pan on the heat and melt butter for apples. Add apple slices, sugar and stock mixture. Cook, stirring occasionally, for 5 minutes, until apples are soft and lightly caramelised.
- Microwave broccoli for 3-4 minutes, until tender. Drain potatoes and add butter and milk. Season with salt and pepper and mash until smooth.
- SERVE Divide mash between warmed serving plates. Top with rissoles and apples. Spoon pan juices over the top and serve broccoli on the side.
ASIAN-SPICED PORK RISSOLES
Make and share this Asian-Spiced Pork Rissoles recipe from Food.com.
Provided by Sonya01
Categories Asian
Time 22m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine garlic, ginger, chilli, lemongrass, green onions and coriander in a food processor. Process until finely chopped. Transfer to a bowl. Add mince and egg. Season with salt and pepper. Using clean hands, mix until well combined. Using 2 heaped tablespoons mixture at a time, roll mixture into 16 balls. Flatten slightly. Place rissoles on a plate. Cover and refrigerate for 30 minutes, if time permits.
- Preheat a greased barbecue plate on medium-low heat. Spray both sides rissoles with oil. Cook, turning occasionally, for 12 to 15 minutes or until cooked through.
- Using a vegetable peeler, peel long, thin strips from cucumbers. Spoon rice into bowls. Top with rissoles, cucumber and sweet chilli. Serve.
Nutrition Facts : Calories 891, Fat 41.8, SaturatedFat 15.3, Cholesterol 187.9, Sodium 137.2, Carbohydrate 84.4, Fiber 4.1, Sugar 4, Protein 41.2
MUM'S RISSOLES
Mum has been making these rissoles for us for years now. They are the tastiest, easiest rissoles to make.
Provided by Alesha
Categories Meat
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place all ingredients in a bowl and mix well together with your hands.
- If the mix is too wet add breadcrumbs.
- Roll into small balls (about the size of golfballs) and flatten slightly.
- Place small amount of oil in a frypan on medium heat.
- Fry until brown and firm.
Nutrition Facts : Calories 390.4, Fat 1.8, SaturatedFat 0.6, Cholesterol 53.7, Sodium 133.1, Carbohydrate 90.7, Fiber 2.1, Sugar 62.1, Protein 2.8
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