These thick, juicy homemade pork rissoles are flavoured with a combination of Indian herbs and spices, and are absolutely delicious served with mango chutney, minted yoghurt and fresh lime.
Looking for more rissole recipes?
Curried pork rissoles
Tasty rissoles full of fresh herbs and a curry punch.
- 15 mins preparation
- 10 mins cooking
- Serves 4
Print
Ingredients
Curried pork rissoles
- 600 gram pork mince
- 1 clove garlic, crushed
- 1/4 cup coarsely chopped fresh coriander
- 1/4 cup coarsely chopped fresh mint
- 2 teaspoon garam masala
- 1 teaspoon sea salt flakes
- 250 gram dipping breads
- 75 gram asian salad mix
- 1/2 cup (160g) prepared mango chutney, to serve
- lime wedges, to serve
Minted yogurt
- 2/3 cup (200g) greek-style yoghurt
- 1 1/2 tablespoon finely chopped fresh mint
- 1 tablespoon lime juice
Method
Curried pork rissoles
- 1Combine pork, garlic, herbs, garam masala and salt in a large bowl; mix well. Using your hands, form the mixture into 12 rissoles.
- 2Cook rissoles on a heated, oiled barbecue (or grill pan or non-stick frying pan) until browned all over and cooked through. Add bread to barbecue. Toast lightly on each side.
- 3Meanwhile, make yoghurt: combine all ingredients in a small bowl.
- 4Arrange rissoles, bread, yoghurt, salad mix, mango chutney and lime wedges on a platter.
Notes
Uncooked rissoles suitable to freeze. Not suitable to microwave. Dipping breads are a type of flatbread. Use naan, roti or chapati, if unavailable. Garam masala is a traditional Indian spice blend that usually contains fennel, cinnamon, caraway, black pepper, cloves and cardamom.
-(1).jpg?width=170&height=105&mode=crop&scale=both&anchor=middlecenter&quality=85)
.jpg?width=690&height=388&mode=crop&scale=both&anchor=topcenter&quality=75)
.jpg?width=690&height=388&mode=crop&scale=both&anchor=topcenter&quality=75)
