Asian-Spiced Pork Rissoles

READY IN: 22mins
Recipe by Sonya01

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

Top Review by 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

Ingredients Nutrition


  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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