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Thai flavoured pork rissoles with noodle salad
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Prep Time:
18 minutes
Cook Time:
11 minutes
Total Time:
29 minutes
Ingredients:
  • 45g (1/2 cup) white breadcrumbs made with crustless day-old bread
  • 41.20 gm milk
  • 500g pork mince
  • 40.00 ml finely chopped fresh coriander
  • 40.00 ml finely chopped fresh mint
  • 80ml (1/3 cup) fresh lime juice
  • 4 green shallots, finely sliced
  • 1 large fresh red chilli, deseeded, finely chopped
  • Salt & freshly ground black pepper
  • 64.40 gm vegetable oil
  • 150g snow peas
  • 1/4 (about 275g) Chinese cabbage (wong nga bok)
  • 1.00 gm brown sugar
  • 125g rice vermicelli noodles
Instructions:
  • In a bowl, mix breadcrumbs and milk. Add pork mince, coriander, mint, 1 1/2 tablespoons lime juice, green shallots, garlic, and chilli. Season with salt and pepper, then combine thoroughly using your hands. Shape the mixture into 8 equal rissoles, each about 7cm in diameter and 2cm thick.
  • In a large non-stick frying pan, heat 3 teaspoons of oil over high heat. Add 4 rissoles, cook for 4 minutes on each side over medium-low heat until just cooked through. Transfer the rissoles to a warmed plate, cover loosely with foil, and set aside. Repeat with remaining rissoles using 3 teaspoons of oil.
  • Prepare the snow peas by slicing them thinly. Remove the outer leaves and core from the cabbage, then finely shred it. In a screw-top jar, combine the remaining lime juice, oil, and sugar, and shake well. Season the dressing with salt. Cook noodles in boiling water for 2-3 minutes until tender. Add the snow peas, stir, and drain. Transfer to a bowl, add the cabbage and dressing, then toss everything together to combine.
  • Plate the salad and rissoles, then serve immediately on warmed plates.

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