IN THE POT | ASIAN-SPICED PORK RISSOLES
Image source: Taste.com.au
On the weekend we took advantage of the fact that the house looked the best it has in awhile and we were able to use the backyard and so we threw a Sunday afternoon BBQ for some friends and family. One of the things I love about the weather getting warmer and the days getting longer is the ability to start to live outdoors again and to BBQ. I love a good BBQ.
For the rest of this year I’ve challenged myself to start to make more new recipes again and try out new things. So with that in mind I thought I would give this recipe from Taste.com.au a bash. It was really yum. I actually served it with a green salad, a couscous salad, some fresh bread, chilli sauce and some coleslaw.
The hardest part about this recipe was trying to remember where I’d packed the food processor in our garage!
2 garlic cloves, chopped
3cm piece fresh ginger, peeled
2 small red chillies, roughly chopped
1 stalk lemongrass, bruised
4 green onions, roughly chopped
1/2 cup coriander leaves
750g pork mince
1 egg, lightly beaten
Olive oil cooking spray
2 Lebanese cucumbers
2 cups steamed jasmine rice and sweet chilli sauce, to serve
1. 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.
2. 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.
3. Using a vegetable peeler, peel long, thin strips from cucumbers. Spoon rice into bowls. Top with rissoles, cucumber and sweet chilli. Serve.
Mmm this looks delicious. I’m going to have to try this one. 🙂
Oh that looks good! We’re about to crank up for BBQ season – most of our meals in summer are cooked and eaten outside – and I think this one is going to make the “list”!