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Asian spice Pork Rissoles
These spiced ginger & lemongrass meatballs served with sweet chili sauce & jasmine rice.
Print Recipe
Prep Time
20
minutes
mins
Cook Time
15
minutes
mins
Total Time
35
minutes
mins
Servings
4
serves
Ingredients
2
garlic cloves
chopped
3
cm
piece fresh ginger
peeled
2
small
red chillies
roughly chopped
1
stalk
stalk lemongrass
bruised
4
green onions
roughly chopped
1/2
cup
coriander leaves
roughly chopped
750
grams
pork mince
1
large
egg
lightly beaten
cooking spray
2
Lebanese cucumbers
2
cups
steamed jasmine rice
to serve
sweet chill sauce
to serve
Instructions
Combine garlic, ginger, chilli, lemongrass, green onions and coriander in a food processor.
Process until finely chopped.
Transfer to a bowl. Add mince and egg.
Season with salt and pepper.
Using clean hands, mix until well combined.
Using 2 heaped tablespoons mixture at a time, roll mixture into 16 balls.
Flatten slightly. Place rissoles on a plate.
Cover and refrigerate for 30 minutes, if time permits.
Preheat a greased barbecue plate on medium-low heat.
Spray both sides rissoles with oil.
Cook, turning occasionally, for 12 to 15 minutes or until cooked through.
Using a vegetable peeler, peel long, thin strips from cucumbers.
Spoon rice into bowls.
Top with rissoles, cucumber and sweet chilli. Serve.
Notes
These rissoles are also great served with rice noodles tossed in kecap manis.