Coconut cream, sweet chilli pork rissoles


Rissoles but not as you know them. They will have you asking for more.

4 servings

15 mins

30 mins

Capable cooks


  • 500 grams pork mince

  • 2 Tbsp Thai red curry paste

  • 3 green onions, thinly sliced

  • 1/2 cup coconut cream

  • 1 cup fresh breadcrumbs

  • 1/3 cup frozen peas

  • vegetable oil, for shallow frying

  • 2 Tbsp sweet chilli sauce

  • 2 bunches baby bok choy,steamed

  • 1 cucumber, sliced thin sticks

  • 1 red capscium, sliced thin sticks

  • Brown rice, cook to packet directions


  • Combine mince, curry paste, onion, coconut cream, fresh breadcrumbs and peas in a large bowl. Season with salt and pepper.
  • Using wet hands, shape mixture into 12 rissoles. Place on a baking tray lined with baking paper. Cover. Refrigerate for 30 minutes.
  • In a large non stick frying pan. Heat oil over medium high heat. Cook rissoles, in batches for 3 to 4 minutes each side or until golden.
  • Brush sweet chilli sauce on tops of rissoles and serve with salad or like me I served with brown rice, baby bok choy, cucumber and red capscium.

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