Pork rissoles with peas, bacon and potato
Serves: 4 | Preparation time: 10 mins | Cooking time: 20 mins
800g Tasman pork mince
4 spring onions, finely chopped
½ bunch parsley, finely chopped
1 ½ cups fresh breads crumbs
Freshly ground black pepper to taste
3 tbsp oil
4 cups frozen green peas, cooked & drained
4 rashers bacon, diced and cooked until crispy
2 potatoes cubed, and baked (optional)
Tomato or BBQ sauce to serve
- Combine the pork mince, spring onions, parsley, fresh crumbs, egg and black pepper in a large bowl and mix well to combine.
- Divide the pork mixture into 12 equal portions and roll into balls, flatten slightly to form rissoles. Place rissoles onto a tray and refrigerate until required.
- Heat the oil in a large non-stick frying pan over a medium heat. Cook the rissoles over a medium heat for 6 minutes each side turning frequently. Allow rissoles to rest in a warm oven 4-5 minutes prior to serving.
- Serve pork rissoles with hot buttered peas, baked potatoes and crispy bacon pieces.
Note: Potatoes can be replaced with cooked chips.
Recipe kindly provided by Australian Pork