Asian-Spiced Pork Rissoles with Apple Coleslaw
6 people
20 minutes
10 minutes
Ingredients
- 1 - Black Pepper
- 1 - Fresh Egg Beaten
- 2 tbsp Milk
- 2 tbsp Plain Flour
- 3 tbsp Rapeseed Oil
- 2 tbsp SuperValu Fresh Coriander Finely Chopped
- 2 tbsp SuperValu Fresh Mint Finely Chopped
- 2 cloves SuperValu Garlic Chopped
- 1 - SuperValu Green Chilli Chopped
- 1 - SuperValu Lime Juice only
- 45 g SuperValu Potatoes Mashed
- 400 g SuperValu Quality Irish Eye of Pork Loin
- 1 - SuperValu Salt
- 2 - SuperValu Shallots Chopped
Method
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Combine the pork, mashed potatoes and milk in a large bowl. Add the shallots, garlic, chilli, coriander, mint and lime juice. Season with salt and pepper. Add the beaten egg to combine all the ingredients together.
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Divide into six portions. Shape each into a rissole about 7cm in diameter and 2cm thick. Flatten each ball and dust lightly with flour on each side.
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Heat the oil in a large non-stick frying pan over a high heat. Add the rissoles, then reduce the heat to medium-low and cook for 4 minutes on each side, until just cooked through. Serve with apple coleslaw.
