Ginger Lemongrass Pork Rissoles
with Japanese Pea Pod Slaw & Peanuts
- 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.
Ingredients
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat May be present: Soy)
1
Carrot
1
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)
3
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)
Utensils
Cooking Steps
• 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!
Customer reviews
Review summary
Updated on July 2026- Flavour: The ginger lemongrass rissoles and soy glaze were widely praised for being full of flavour, with some adding chilli flakes or a drizzle of sesame oil to boost the taste further.
- Ease of prep: Most found the dish quick and easy to pull together, though a few noted the prep took longer than expected.
- Suggestions: One reviewer had great results cooking the rissoles as round meatballs in an air fryer at 180°C for 12 minutes, turning them, then finishing at 200°C for 5 more minutes before rolling in the soy glaze. Another swapped fresh garlic for garlic powder and skipped the salt without any loss of flavour.
- Leftovers: One reviewer noted the slaw became slimy when not stored properly, so it is best dressed just before serving if you plan to enjoy it later.
- Portions: Several reviewers felt the dish did not provide enough food for the number of people served, with some adding roast potatoes or noodles to bulk it out.
