Asian-spiced pork rissoles Recipe
Ingredients
1 stalk lemongrass, bruised
4 green onions, roughly chopped
1/2 cup coriander leaves
750g pork mince
1 egg, lightly beaten
Olive oil cooking spray
2 Lebanese cucumbers
2 cups steamed SunRice Jasmine Fragrant Rice and sweet chilli sauce, to serve
2 garlic cloves, chopped
3cm piece fresh ginger, peeled
2 small red chillies, roughly chopped
Asian-spiced pork rissoles Recipe
Method
Step 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.
Step 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.
Step 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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