Teriyaki-Glazed Pork Rissoles

Teriyaki-Glazed Pork Rissoles

with Garlic Rice & Asian Slaw

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The humble rissole gets a whole new look and taste with this easy Asian-inspired version, using umami-rich teriyaki sauce. Garlicky rice and a crisp and colourful slaw are the perfect sidekicks!


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Preparation Time40 minutes
Cooking difficultyEasy

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

4 clove


2 packet

basmati rice

1 bag

snow peas

1 bunch

spring onions

1 tub

Japanese dressing

(ContainsSesame, Soy)

2 packet



1 packet

pork mince

2 packet

fine breadcrumbs


1 sachet

teriyaki sauce

(ContainsSesame, Soy, Gluten)

1 bag

slaw mix

Not included in your delivery

olive oil

40 g



3 cup

water (for the rice)

2 unit



½ tsp


3 tbs

water (for the sauce)

2 tsp

rice wine vinegar (or white wine vinegar)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3550 kJ
Fat35.8 g
of which saturates11.1 g
Carbohydrate85 g
of which sugars14.7 g
Dietary Fibre0 g
Protein42.1 g
Cholesterol0 mg
Sodium1320 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter with a dash of olive oil over a medium-high heat. Add the garlic and cook until fragrant, 1 minute. Add the water (for the rice) and bring 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 keep 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, trim the snow peas and cut into 1cm strips. Thinly slice the spring onion. In a large bowl, combine the Japanese dressing, mayonnaise and rice wine vinegar.


In a medium bowl, combine the pork mince, spring onion, fine breadcrumbs, eggs and the salt. Using damp hands, shape heaped tablespoons of the mixture into meatballs, then flatten into 1cm-thick rissoles. Set aside on a plate.


Heat a large frying pan over a medium-high heat with a good drizzle of olive oil. Add 1/2 the pork rissoles and cook, turning occasionally, until browned and cooked through, 6-8 minutes. Transfer the rissoles to a plate and repeat with the remaining rissoles. Return all the rissoles to the pan with the teriyaki sauce and the water (for the sauce), then remove the pan from the heat. Turn the patties to coat in the glaze.


Add the slaw mix and snow peas to the bowl with the dressing and toss to coat. Season to taste with salt and pepper.


Divide the garlic rice, teriyaki-glazed pork rissoles and slaw between plates.