- 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
- 2/3 cup (200g) greek-style yoghurt
- 1 1/2 tablespoon finely chopped fresh mint
- 1 tablespoon lime juice
- 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.
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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