Pork, apple and sage rissoles

Rissoles recipe

Rissoles are a staple in many family dinners and while every dad, mum or grandma is bound to have ‘the best recipe for rissoles’, one thing is for sure - these tasty bites are as Aussie as pie and every mum’s secret weapon to get kids to eat more veggies. Made from mince - beef, pork, chicken or lamb - and filled with veggies such as carrot, zucchini and mushroom, rissoles are one of the most versatile dishes. You can add cheese, herbs, apple or breadcrumbs to the mince mixture to cater to every taste – it’s a great way to experiment with flavours.

What you’ll need for pork rissoles recipe

Prepared in just 15 minutes, this is an easy recipe for rissoles, taken to tasty new heights with a hint of apple, and served with cream sauce and tasty sides, such as rocket and fennel salad and creamy potato mash. You’ll need 1 Granny Smith apple. Granny Smith apples are one of the best cooking apples for their tart flavour and these will work brilliantly in the rissoles to cut through the cream sauce and mashed potatoes. Good-quality pork mince is a must, and 1 cup (100g) of breadcrumbs and 1 egg will work to hold the rissoles together. Some sage will give the rissoles even more flavour. The cream sauce is super simple to make and turns the humble rissoles into dinner heroes. To make the sauce, you’ll need 300ml light thickened cream which will lighten the sharp flavours of Dijon mustard. The salad is made with rocket leaves, fennel and apple slices, with a dressing made using extra virgin olive oil, apple cider vinegar and more Dijon mustard.

How to make pork rissoles

To  make the pork rissoles, you’ll need to peel and coarsely grate 1 Granny Smith apple then combine it in a large bowl with the mince, sage, breadcrumbs and egg. It’s best to use your hands to mix the ingredients together to make sure everything is well combined. Then divide the mixture into 12 even portions and shape these into rissoles. Chill the rissoles in the fridge for 10 minutes so they firm up then fry them in a large saucepan that’s been sprayed with olive oil spray over medium-high heat. Cook the rissoles for 3-4 minutes on each side until they’re cooked through and they have a lovely golden brown colour. You may need to cook the rissoles in batches so you don’t overcrowd your pan. Set the rissoles aside while you make the cream sauce. To do this, add the cream and 2 tsp of Dijon mustard into the same pan you cooked the rissoles in - this gives the sauce the flavours from the rissoles. Bring the cream and mustard to the boil and cook for 2 minutes or until the sauce thickens a little.

Then make the salad by thinly slicing 1 Granny Smith apple crossways so you get a lovely round slice, which will win you points for presentation! Place the apple slices in a bowl with the rocket leaves and some shaved fennel. The dressing for this salad is also a breeze to prepare. Simply place the olive oil, apple cider vinegar and mustard in a screw-top jar and shake well to combine. Drizzle the dressing over the salad then transfer to a serving platter. Place the cooked rissoles over the salad and drizzle the cream mixture on top. Serve this winning dinner with mashed potatoes.

Now get cooking

Rissoles are the ultimate family meal. Try these chicken parmigiana rissoles for a twist on two favourite Aussie classics, and sesame-crusted turkey rissoles are served with an Asian-style salad for an easy, tasty lunch. And for more delicious ways with pork mince, browse through our collection of pork recipes, including a 15-minute easy pork san choy bow recipe with only 5 ingredients and a cheat’s fried rice starring greens and good-for-you grains.