Ginger Lemongrass Pork Rissoles

Name: Ginger Lemongrass Pork Rissoles with Japanese Pea Pod Slaw & Peanuts
Total time: 25 min
Yield: 2
Cuisine: Japanese
Ingredients: 1 packet Fine Breadcrumbs; 1 Carrot; 1 Celery; 1 packet Crushed Peanuts; 1 packet Garlic Aioli; 3 Garlic; 1 packet Ginger Lemongrass Paste; 1 packet Pea Pods; 1 packet Japanese Dressing; 250 g Pork Mince; 1 packet Slaw Mix; 1 drizzle olive oil; 1 tbs soy sauce (for the sauce); 2 tsp brown sugar; ¼ tsp salt; 1 tsp soy sauce

with Japanese Pea Pod Slaw & Peanuts

4.5(143)

Recipe Development TeamUpdated on April 11, 2026

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Calories

698 kcal

Protein

32.9g protein

Preparation Time

25 minutes

Difficulty

Easy

Allergens:

Gluten
Wheat
Peanuts
Eggs
Sesame
Soy
May contain traces of allergens
Soy
Almond
Brazil nut
Cashew
Gluten
Hazelnut
Macadamia
Milk
Pecan
Pine nut
Pistachio
Sesame
Walnut
Wheat

Ginger and lemongrass bring a fresh, zesty lift to these pork rissoles, while a soy glaze adds a layer of deep umami flavour. The plate is brightened up by a vibrant pea pod slaw mixed with tangy ponzu and smooth aioli. It’s a balanced bowl that hits all the right notes, especially with that nutty peanut topping. This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1 packet

Fine Breadcrumbs

(Contains: Gluten, Wheat; May be present: Soy.)

Carrot

Celery

1 packet

Crushed Peanuts

(Contains: Peanuts; May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut, Wheat.)

1 packet

Garlic Aioli

(Contains: Eggs;)

Garlic

1 packet

Ginger Lemongrass Paste

1 packet

Pea Pods

1 packet

Japanese Dressing

(Contains: Sesame, Soy;)

250 g

Pork Mince

1 packet

Slaw Mix

Not included in your delivery

1 drizzle

olive oil

1 tbs

soy sauce (for the sauce)

(Contains: Soy; May be present: Gluten.)

2 tsp

brown sugar

¼ tsp

salt

1 tsp

soy sauce

(Contains: Soy; May be present: Gluten.)

Nutritional Values

Energy (kJ)2920 kJ

Calories698 kcal

Fat49.4 g

of which saturates8.7 g

Carbohydrate30.9 g

of which sugars16.9 g

Dietary Fibre8 g

Protein32.9 g

Sodium1540 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

PDF

• Thinly slice celery.
• Grate carrot.
• Finely chop garlic.
• Trim and thinly slice pea pods lengthways.
• In a small bowl, combine the soy sauce (for the sauce), brown sugar and a dash of water. Set aside.

• In a large bowl, combine pork mince, garlic, ginger lemongrass paste, fine breadcrumbs and the salt.
• Using damp hands, form heaped spoonfuls of mixture into meatballs, then flatten to make 2cm-thick rissoles. Set aside on a plate. You should get 3-4 rissoles
per person.
• 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 from heat, then add the soy glaze, turning rissoles to coat.

• While rissoles are cooking, combine slaw mix, pea pods, celery and carrot in a medium bowl.
• Add the soy sauce (for the slaw), garlic aioli and Japanese-style dressing. Toss to coat.

• Divide Japanese pea pod slaw between bowls.
• Top with ginger lemongrass pork rissoles, pouring over any remaining glaze
from the pan.
• Garnish with crushed peanuts to serve. Enjoy!