Ingredients for Asian Spiced Pork Rissoles
- 2 cloves garlic
- 1 inch fresh ginger, grated
- 1-2 red chilies, finely chopped
- 2 stalks lemongrass, finely chopped
- 2 green onions, finely chopped
- 1/4 cup fresh coriander, chopped
- 500g pork mince
- 1 large egg
- olive oil flavored cooking spray, to spray
- 2 Lebanese cucumbers
- 250g jasmine rice
- sweet chili sauce, to serve
- salt and pepper, to taste
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How to Make Asian Spiced Pork Rissoles
- Combine 2 cloves garlic, 1 inch ginger (grated), 1-2 red chilies (finely chopped), 2 stalks lemongrass (finely chopped), 2 green onions (finely chopped), and 1/4 cup coriander (chopped) in a food processor.
- Process until finely chopped.
- Transfer to a large bowl.
- Add 500g pork mince and 1 large egg.
- Season generously with salt and pepper.
- Using clean hands, gently mix until all ingredients are well combined.
- Using 2 heaped tablespoons of the mixture at a time, roll into 16 balls.
- Gently flatten each ball into a rissole shape.
- Place rissoles on a plate, cover, and refrigerate for at least 30 minutes (optional).
- Preheat a greased barbecue plate or large frying pan over medium-low heat.
- Lightly spray both sides of the rissoles with oil.
- Cook for 12-15 minutes, turning occasionally, until cooked through and browned.
- While the rissoles cook, prepare the rice according to package directions.
- Using a vegetable peeler, create long, thin ribbons from 1 cucumber.
- Spoon cooked rice into bowls.
- Top with the cooked rissoles, cucumber ribbons, and a generous drizzle of sweet chili sauce.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
15g
Fat
76g
Carbs
28g
