Pork & Apple Rissoles
Cheap and tasty, these family-friendly pork and apple rissoles will help keep the grocery bill in check without compromising on flavour. For around $15 you can feed a family of four!
35 mins
Capable Cooks
4
What you’ll need
INGREDIENTS
- 500g SunPork Fresh Foods pork mince
- 3 potatoes, peeled and diced
- 2 Granny Smith apples
- 1 Tbsp. butter
- 3 eschalots, thinly chopped
- 1 Tbsp. fresh sage, finely chopped (or dried sage)
- 1 cup panko breadcrumbs
- 1 egg
- 2 Tbsp. oil
- 2 Tbsp. Dijon mustard
- 1 Tbsp. wholegrain mustard
- 1 Tbsp. lemon juice
- 1 Tbsp. white wine vinegar/ apple cider vinegar
- 300ml thickened cream
- 150g rocket
- Salt & pepper, to taste
How to make it
- Place potatoes in a saucepan of salted water to boil.
- Peel and grate one apple. In a fry-pan over med-high heat, melt butter and sauté eschalots, then add grated apple and season with salt and pepper. Cook for 2-3 mins.
- Once slightly cooled, place apple mixture into a bowl with mince, sage, breadcrumbs and egg, then mix until combined.
- Portion into equal sizes and roll into golf ball sizes and place in the fridge to chill for approx. 15mins.
- To make salad dressing, whisk together 1 Tbsp. Dijon mustard with 1 Tbsp. oil, lemon juice and vinegar.
- Using a mandolin, thinly slice the second apple, then toss together with rocket and the mustard dressing.
- Cook rissoles in a large fry-pan over med-high heat for approx. 5 mins per side, until golden and cooked through. Remove from fry-pan and cover to keep warm.
- In the same fry-pan, add 250ml cream and remaining mustards. Reduce heat when sauce starts to bubble and allow to thicken.
- Mash potatoes, with butter and remaining cream until smooth. Place in a bowl for serving.
- Serve pork and apple rissoles on a bed of salad with mustard cream drizzled on top, and creamy mash on the side.
