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This is classic comfort food! Flavoursome pork rissoles nestled into creamy potato mash, topped with sweet caramelised apples. A great meal for cold winter nights!

Bowl of mash with pork rissoles, caramelised apples and broccoli.

I usually associate rissoles with beef mince, but we’ve had a lot of beef recipes lately so thought it was time to switch things up!

Pork also goes reallllly well with apples and it’s a prime time of year for Granny Smiths (one of the BEST cooking apples!). Lightly caramelised, they are a delicious, juicy addition to the meal.

The combination of kumara and potatoes makes for a more flavoursome but not overly sweet mash. It’s the perfect base for these moreish pork rissoles.

 

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Bowl of mash with pork rissoles, caramelised apples and broccoli.

PORK RISSOLES

Keyword: MAIN MEALS, PORK
Difficulty: Easy
Ready In: 45 minutes
Serves: 4

This is classic comfort food! Flavoursome pork rissoles nestled into creamy potato mash, topped with sweet caramelised apples. A great meal for cold winter nights!

QUICK PRINT

Ingredients

RISSOLES

  • 1 egg
  • 1/2 cup panko breadcrumbs (50g)
  • 1 green apple
  • 2 spring onions
  • 600 g pork mince (1lb 5oz)
  • 1 tsp chicken stock powder
  • 1 tsp garlic powder
  • 20 g butter (0.7oz)

MASH

  • 1 large orange kumara (500g)
  • 3 medium potatoes (500g)
  • 1 Tbsp butter
  • 3 Tbsp milk

APPLES

  • 2 green apples
  • 30 g butter (1.1oz)
  • 1 Tbsp brown sugar
  • 1 tsp chicken stock powder dissolved in 1/2 cup boiling water (125ml)

TO SERVE

  • 1 broccoli

Instructions

  1. REPARE RISSOLES

    Whisk egg in a large bowl. Stir in breadcrumbs. Grate apple (you can leave the skin on) and squeeze out excess moisture. Finely slice spring onions. Add apple, spring onions, mince, stock powder and garlic powder to egg mixture. Season generously with salt and pepper and mix well. Shape mixture into 8 patties and refrigerate until ready to cook.

  2. COOK MASH

    Peel kumara and potatoes. Cut into 2cm (0.8in) pieces and place in a large saucepan. Cover with water and bring to the boil. Cook for 20 minutes, until tender.

  3. COOK RISSOLES

    Melt butter in a large frying pan (or split between two pans if rissoles won’t fit into one) on medium heat. Fry rissoles for 5 minutes each side, until cooked through. Remove onto a warm plate and cover with foil.

  4. PREPARE APPLES, BROCCOLI AND MASH

    While rissoles are cooking, slice apples (skin can stay on) and cut broccoli into florets.

  5. Once you have removed rissoles from pan, leave pan on the heat and melt butter for apples. Add apple slices, sugar and stock mixture. Cook, stirring occasionally, for 5 minutes, until apples are soft and lightly caramelised.

  6. Microwave broccoli for 3-4 minutes, until tender. Drain potatoes and add butter and milk. Season with salt and pepper and mash until smooth.

  7. SERVE

    Divide mash between warmed serving plates. Top with rissoles and apples. Spoon pan juices over the top and serve broccoli on the side.

Recipe Notes

WINE MATCH: Go for a Chardonnay.
GLUTEN-FREE OPTION: Use gluten-free panko breadcrumbs and stock powder.
INGREDIENT SWAPS / NOTES: Chicken mince would work in place of the pork mince. Feel free to serve with any veggies you like (green beans are a good addition).
STORING AND REHEATING: Store individual portions in containers in the fridge. Reheat in the microwave.

 

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