Rissoles are a classic staple in need of a revamp – and our chefs were happy to take on the challenge! With vibrant ginger and garlic, along with fresh mint and mild spring onion, these tender patties have an unmistakeable burst of flavour that little and big kids will love. Top the whole thing off with a sweet chilli glaze, add rice to mop it up and this meal is a riss-whole lotta fun!
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/ Serving 4 people
/ Serving 4 people
vegetable stock powder
basmati rice(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)
fine breadcrumbs(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)
sweet chilli sauce
soy sauce(ContainsGluten, Soy)
Finely grate the garlic (or use a garlic press). Finely grate the ginger. Thinly slice the spring onion (keep the green and white parts separate). Cut the broccoli into small florets and roughly chop the stalk. Trim the snow peas and slice in half. Slice the lime into wedges.
In a medium saucepan, place the water and 1 crumbled vegetable stock cube and bring to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove the pan from the heat and set aside, covered, until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, combine the pork mince, ginger, garlic, spring onion (white parts), fine breadcrumbs and hoisin sauce in a medium bowl. Using damp hands, shape heaped tablespoons of the mixture into rissoles and set aside on a plate. You should get 15-20 rissoles.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the broccoli and a dash of water and cook until nearly tender, 3-4 minutes. Add the snow peas and cook until just tender, 2-3 minutes. Season with salt and pepper and transfer to a plate. Cover to keep warm.
Return the frying pan to a medium-high heat with a generous drizzle of olive oil. Add the pork rissoles and cook until browned, 2 minutes each side. Reduce the heat to medium and cook, turning occasionally, until cooked through, 4-5 minutes. Reduce the heat to low and add the sweet chilli sauce and soy sauce. Heat until slightly thickened, 1 minute. Turn the patties to coat in the glaze, then remove from the pan. Add 4 tsp of water to the pan and stir to combine. TIP: This will make the glaze saucy and pourable!
Divide the basmati rice between plates. Top with the broccoli, snow peas and Asian pork rissoles. Spoon over the leftover glaze from the pan. Garnish with the spring onion (green parts) and a sprinkle of chilli flakes (if using). Serve with the lime wedges.