Almond & Currant-Stuffed Pork Rissoles

• Meanwhile, thinly slice apple.
• Finely shred baby cos lettuce (see ingredients).
• Roughly chop roasted almonds.

• In a medium bowl, combine pork mince, 
fine breadcrumbs, the egg, Aussie spice blend, 
almonds, currants and a pinch of salt and 
pepper.
• Using damp hands, roll heaped spoonfuls of 
pork mixture into rissoles, then flatten to make 
2cm-thick rissoles (3-4 per person). Transfer to 
a plate. 
Little cooks: Join the fun by helping combine the 
ingredients and shaping the mixture into rissoles! 

• In a large frying pan, heat a drizzle of olive 
oil over medium-high heat. Cook rissoles, in 
batches, until browned and cooked through, 
3-4 minutes each side.

• In a second medium bowl, combine apple, 
cos lettuce and a drizzle of vinegar and olive 
oil. Season to taste.