Pork, apple and sage rissoles

These pork, apple and sage rissoles are the perfect dish for autumn. With just 15 minutes prep time needed, they’ll be on the table in no time.



Note: + 10 mins chilling time



  • 2 Granny Smith apples
  • 500g Coles Australian Pork Mince
  • 1 tbs finely shredded sage
  • 1 cup (100g) fresh breadcrumbs (made from day-old bread)
  • 1 Coles Australian Free Range Egg
  • 300ml light thickened cream
  • 3 tsp Dijon mustard
  • 120g baby rocket leaves
  • 1 small fennel, shaved, fronds reserved
  • 2 tbs extra virgin olive oil
  • 1 tbs apple cider vinegar
  • 2 x 350g tubs Coles Crème Royale Mashed Potato



Peel, core and coarsely grate 1 apple. Place in a large bowl with the mince, sage, breadcrumbs and egg. Season well. Use your hands to mix until well combined. Divide the mixture into 12 even portions. Shape each portion into a rissole and place on a plate. Place in the fridge for 10 mins to chill.


Spray a large frying pan with olive oil spray and place over medium-high heat. Cook rissoles, in batches, for 3-4 mins each side or until golden brown and cooked through. Transfer to a clean plate and cover to keep warm. Add the cream and 2 tsp of the mustard to the pan. Bring to the boil. Cook for 2 mins or until the sauce thickens slightly.


Thinly slice the remaining apple crossways. Place in a large bowl with the rocket and fennel. Place the oil, vinegar and remaining mustard in a screw-top jar. Seal and shake well to combine. Drizzle over rocket mixture and toss to combine. Transfer to a serving platter.


Heat the mashed potato following packet directions. Transfer to a bowl.


Arrange rissoles over the rocket mixture. Drizzle with cream mixture. Season. Serve with mashed potato.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.