Asian-spiced pork rissoles

Asian-spiced-pork-rissoles

Prepare Time: 0:20 | Cook Time: 0:15 | Difficulty: EASY

Served with sweet chilli sauce, these ginger and lemongrass meatballs are sure to become a weeknight favourite.

Ingredients

Method

  1. 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.

  2. 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.

  3. Using a vegetable peeler, peel long, thin strips from cucumbers. Spoon rice into bowls. Top with rissoles, cucumber and sweet chilli. Serve.


Super Food Ideas – February 2007 , Page 69

Recipe by Jenny Fanshaw
Photography by Ben Dearnley

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