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Asian-spiced pork rissoles
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Tasty ginger and lemongrass meatballs, perfect with sweet chili sauce for an easy weeknight meal.
Ingredients:
  • 2 garlic cloves, chopped
  • 3cm piece fresh ginger, peeled
  • 2 small red chillies, roughly chopped
  • 1 stalk lemongrass, bruised
  • 4 green onions, roughly chopped
  • 125.00 ml coriander leaves
  • 750g pork mince
  • 1 egg, lightly beaten
  • Olive oil cooking spray
  • 2 Lebanese cucumbers
  • 400.00 gm steamed jasmine rice, to serve
  • Sweet chilli sauce, to serve
Instructions:
  • In a food processor, blend garlic, ginger, chili, lemongrass, green onions, and coriander until finely chopped. Transfer the mixture to a bowl, then add the mince and egg. Season with salt and pepper. Mix thoroughly with your hands till combined. Shape the mixture into 16 balls (2 heaped tablespoons each), slightly flatten them, and arrange on a plate. Refrigerate for 30 minutes if desired.
  • Preheat a greased barbecue plate over medium-low heat. Lightly spray both sides of the rissoles with oil. Cook for 12 to 15 minutes, turning occasionally, until fully cooked.
  • Peel cucumbers into long, thin strips. Spoon rice into bowls and top with rissoles, cucumber, and sweet chili. Serve.

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