With vibrant ginger and garlic, along with fresh mint, hoisin and spring onion, these pork rissoles are brimming with flavour. Top them off with a soy and sweet chilli glaze, add a bed of fluffy rice and this meal is a riss-whole lotta fun!
/ serving 4 people
/ serving 4 people
long red chilli
hoisin sauce(ContainsSesame, Soy)
sweet chilli sauce
soy sauce(ContainsGluten, Soy)
Finely grate the garlic (or use a garlic press). Finely grate the ginger. Thinly slice the spring onion. Pick and thinly slice the mint leaves (reserve a few leaves for garnish!). Trim the snow peas and green beans and cut in half. Thinly slice the long red chilli (if using).
In a medium saucepan, bring the water and 1 crumbled vegetable stock cube to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove the pan from the heat and set aside, covered, until the rice is tender and the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, combine the pork mince, garlic, ginger, spring onion, mint, fine breadcrumbs and hoisin sauce in a medium bowl. Using damp hands, shape heaped tablespoons of the mixture into balls, then flatten into rissoles and set aside on a plate. You should get 15-20 rissoles.
TIP: Leave the mint out of the kids' meatballs if they aren't fans!
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the green beans and a dash of water and cook until starting to soften, 2 minutes. Add the snow peas and cook until just tender, 2-3 minutes. Season with salt and pepper and transfer to a plate. Cover to keep warm.
Return the frying pan to a medium-high heat with a generous drizzle of olive oil. Add the pork rissoles and cook until browned, 2 minutes each side. Reduce the heat to medium and cook, turning occasionally, until cooked through, 4-5 minutes. Reduce the heat to low and add the sweet chilli sauce and soy sauce. Heat until slightly thickened, 1 minute. Turn the patties to coat in the glaze, then transfer to a clean plate. Add 1 tbs of water to the glaze remaining in the pan and stir to combine.
TIP: Adding water will make the glaze saucy and pourable!
Divide the basmati rice between plates. Top with the green beans, snow peas and hoisin pork rissoles. Spoon the glaze in the pan over the rissoles. Garnish the adults' portions with the reserved mint leaves and the chilli (if using).