Curried pork rissoles

Tasty rissoles full of fresh herbs and a curry punch.

  • 15 mins preparation
  • 10 mins cooking
  • Serves 4
  • Print
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.
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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


Curried pork rissoles
  • 1
    Combine pork, garlic, herbs, garam masala and salt in a large bowl; mix well. Using your hands, form the mixture into 12 rissoles.
  • 2
    Cook 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.
  • 3
    Meanwhile, make yoghurt: combine all ingredients in a small bowl.
  • 4
    Arrange rissoles, bread, yoghurt, salad mix, mango chutney and lime wedges on a platter.


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.

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