BBQ Port Rissoles
"Very tasty alternative to the beef variety - goes well with cabbage and can be cooked as meatballs to take on a picnic/entertaining."
- Ready In:
- 35mins
- Ingredients:
- 7
- Serves:
-
2-4
ingredients
- 400 g pork mince
- 1⁄2 cup breadcrumbs
- 1 egg, lightly beaten
- 1 bunch parsley
- 3 tablespoons barbecue sauce
- 1 chicken stock cube
- 2 spring onions
directions
- Chop the parsley and spring onions finely.
- Put all the other ingredients together
- Mix with hands (find this is the best way).
- Shape like rissoles.
- Heat small amount of oil and fry off until golden and cooked through.
- Tip: if you are unsure they are cooked cut one in half.
- Usually takes 20 -25 mins on med heat.
- Serve with vegies, mashed potato and a gravy.
- They are great for lunches next day with chutney.
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RECIPE SUBMITTED BY
I am in the most isolated capitol city in the world and I love it. Moved here from the East Coast 18 years ago. At the moment I work for a great company called Shevron, they make window sox as well as other automotive accessories. Account, sales and other odd jobies are what I do during my day.
Ask me where I would like to be and it's in the outdoors, feeling nature, watching nature, smelling nature and being close to nature. This is the greatest country in the world and I make no bones about my love for anything and everything Australian.
Cooking has become a skill that I took to easily. My mother was an excellent cook and made many wonderful dishes from her homeland Germany. The smell in our house at Christmas was full of spices and plum jam and its a memory burned into my senses. I love catering parties and entertaining friends. They all rave about my spring rolls. My other passion in life is art and I am working on australian landscape at the moment.
