Name: Pork rissoles with peppered greens
Cook time: 45 min
Total time: 45 min
Yield: 2
Ingredients: 300 gram lean minced (ground) pork; 2 clove garlic, crushed; 1 small brown onion (80g), chopped finely; 1/4 cup coarsely chopped fresh mint; 1 egg white, beaten lightly; 1/3 cup (25g) stale breadcrumbs; 6 medium silverbeet (swiss chard) leaves (390g), trimmed, shredded coarsely; 2 cup (160g) finely shredded savoy cabbage; 100 gram (3 ounces) baby spinach leaves; 1/2 teaspoon cracked black pepper; 1 1/2 teaspoon dijon mustard; 2 teaspoon plain (all-purpose) flour; 1/2 cup (125ml) chicken stock; 1/2 cup (125ml) dry white wine

Ingredients

300 gram lean minced (ground) pork

2 clove garlic, crushed

1 small brown onion (80g), chopped finely

1/4 cup coarsely chopped fresh mint

1 egg white, beaten lightly

1/3 cup (25g) stale breadcrumbs

6 medium silverbeet (swiss chard) leaves (390g), trimmed, shredded coarsely

2 cup (160g) finely shredded savoy cabbage

100 gram (3 ounces) baby spinach leaves

1/2 teaspoon cracked black pepper

1 1/2 teaspoon dijon mustard

2 teaspoon plain (all-purpose) flour

1/2 cup (125ml) chicken stock

1/2 cup (125ml) dry white wine

Method

1.Combine pork, half the garlic, and all the onion, mint, egg white and breadcrumbs in medium bowl; season. Shape pork mixture into six patties; place on tray. Cover; refrigerate 30 minutes.

2.Heat large non-stick frying pan over medium heat; cook silverbeet, cabbage, spinach, pepper and remaining garlic, stirring, about 5 minutes or until greens wilt. Season to taste. Remove from pan; cover to keep warm.

3.Cook patties in same pan until browned both sides and cooked through. Remove from pan; cover to keep warm.

4.Add mustard, flour, stock and wine to pan; cook, stirring, until mixture boils and thickens. Strain sauce into small heatproof jug. Serve rissoles with greens and sauce.

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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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