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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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
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- 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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