Asian-Spiced Pork Rissoles

Sonya01's Note:

different rissoles for a change Does not include 30 mins standing time.

• Total Time: 22 mins
• Prep Time: 10 mins
• Cook Time: 12 mins

Ingredients:

Servings: 4

• 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
• ½ 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.

Reviews

[The Flying Chef]

I just have one word for these little gems Delicious!! The flavour in these rissoles is so yummy that even without the Sweet chili sauce they are packed with flavour. I made the recipe as is except I found I needed 2 eggs not one, but mine were of small weight. They came out incredibly moist and tender . I served ours over coconut rice and topped with the cucumber it was a truly lovely meal.. Cheers Sonya