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Pork, cranberry and pistachio rissoles with hot potato salad
Pork, cranberry and pistachio rissoles with hot potato salad
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Family-friendly pork rissoles ready in no time.
Ingredients:
  • 600g pork mince
  • 96.53 gm jellied cranberry sauce
  • 82.50 ml pistachio kernels, roughly chopped
  • 56.88 gm extra virgin olive oil
  • 500g chat potatoes, quartered
  • 150g green beans
  • 1 bunch asparagus
  • 2 green onions, thinly sliced
  • 40g baby rocket
  • 18.20 gm extra virgin olive oil, extra
  • 11.80 gm wholegrain mustard
  • 40.00 ml cider vinegar
  • Jellied cranberry sauce, extra, to serve
Instructions:
  • In a large bowl, mix together mince, cranberry sauce, and pistachios. Season with salt and pepper to taste. Divide the mixture into 12 equal portions and shape them into small patties.
  • In a large frying pan over medium-high heat, heat oil. Cook patties, turning occasionally, until golden brown and fully cooked, about 6 to 8 minutes. Transfer to a paper towel-lined plate to drain excess oil.
  • Place the potatoes in a large microwave-safe bowl with 1 tablespoon of cold water. Loosely cover the bowl with plastic wrap and microwave on HIGH for 3 to 4 minutes until the potatoes are just tender, then drain.
  • Prepare and cut beans and asparagus. Place in a bowl with 1 tablespoon of cold water. Cover and microwave on HIGH for 1 to 2 minutes until vibrant and tender. Drain before serving.
  • Combine potato, beans, asparagus, green onion, and rocket in a serving bowl. In a separate bowl, whisk together extra oil, mustard, and vinegar using a fork. Drizzle the dressing over the salad. Season with salt and pepper, then gently toss to mix. Serve with rissoles, extra cranberry sauce, and hot potato salad.

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