Raquel Neofit's Classic Herby Pork Rissoles with Onions

Herby Pork Rissoles with Onions Recipe

Rissoles were a weekly occurrence in our house, growing up with my one-pound-Pom nanna (the English people who paid a pound to come out on early voyages to Australia), but they were dry, over-cooked and usually made from beef. I prefer lovely free-range pork.

Makes: 6 rissoles

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Herby Pork Rissoles with Onions Recipe

By: Raquel Neofit

Rissoles were a weekly occurrence in our house, growing up with my one-pound-Pom nanna (the English people who paid a pound to come out on early voyages to Australia), but they were dry, over-cooked and usually made from beef. I prefer lovely free-range pork.


Servings

Makes: 6 rissoles

Prep time

Cook time

Recipe


Ingredients

  • 500g pork mince
  • Salt & pepper
  • ½ bunch fresh parsley, stalks & leaves, chopped
  • 1 small onion, finely chopped
  • 2 cloves garlic, crushed
  • Olive oil
  • 1 Spanish onion, finely sliced
  • 6 juniper berries

  • Green salad or mashed potato, to serve

Method


  • Heat non-stick frypan over medium heat.
  • Combine pork mince, salt, pepper, parsley, onion and garlic together in bowl and divide mixture into 6 even balls.
  • Drizzle olive oil in pan and cook rissoles until golden on all sides and cooked through. Remove, cover and set aside.
  • Reduce heat to low, add more olive oil, Spanish onion, a good pinch of salt, pepper and juniper berries. Sauté until onion is soft, scraping bottom of pan as you go. Once cooked to your liking, remove juniper berries.
  • Serve rissoles with onion and green salad or mashed potato.

  

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Raquel Neofit

Raquel Neofit

Freelance writer & editor for the food, beauty, travel & horticulture industries.

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