Name: Curried pork rissoles
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 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

Tasty rissoles full of fresh herbs and a curry punch.

Serves 4

Prep

15M

Cook

10M

Total

25M

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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Ingredients

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

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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