Asian-Spiced Pork Rissoles |
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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 4 |
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different rissoles for a change Does not include 30 mins standing time. Ingredients:
2 garlic cloves, chopped |
3 cm piece fresh ginger, peeled |
2 small red chilies, roughly chopped |
1 stalk lemongrass, bruised |
4 green onions, roughly chopped |
1/2 cup coriander leaves |
750 g pork mince |
1 egg, lightly beaten |
olive oil flavored cooking spray |
2 lebanese cucumbers |
2 cups steamed jasmine rice, and |
sweet chili sauce, to serve |
Directions:
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.
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