Chutney-Glazed Pork Rissoles

• Meanwhile, roughly chop tomato.
• Finely chop garlic.
• In a small bowl, combine onion chutney, the 
balsamic vinegar and water. Set aside.

• In a medium bowl, combine pork mince, garlic,  
fine breadcrumbs, Dijon mustard, the egg and 
garlic & herb seasoning. Season with pepper. 
• Using damp hands, roll heaped spoonfuls of 
mixture into meatballs, then flatten to make 
2cm-thick rissoles (3-4 per person). Transfer to  
a plate.  
Little cooks: Help roll the mixture into meatballs! Make 
sure to wash your hands well afterwards.  

• 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. 
• Remove pan from heat, then add onion chutney 
mixture, turning rissoles to coat. 

• While rissoles are cooking, in a large bowl, combine 
red butter lettuce, tomato and a drizzle of olive oil 
and vinegar. Season to taste with salt and pepper.