Inspired living

Herby Pork Rissoles with Onions Recipe

Raquel Neofit's Classic Herby Pork Rissoles with Onions

Credit: 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.

Makes: 6 rissoles



  • 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
  1. Heat non-stick frypan over medium heat.
  2. Combine pork mince, salt, pepper, parsley, onion and garlic together in bowl and divide mixture into 6 even balls.
  3. Drizzle olive oil in pan and cook rissoles until golden on all sides and cooked through. Remove, cover and set aside.
  4. 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.
  5. Serve rissoles with onion and green salad or mashed potato.


Raquel Neofit

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