Prep 10 mins
Cook 12 mins
different rissoles for a change Does not include 30 mins standing time.
- 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
- 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.
- 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.
- Using a vegetable peeler, peel long, thin strips from cucumbers. Spoon rice into bowls. Top with rissoles, cucumber and sweet chilli. Serve.
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