Yield: 4
Contents
Korean Pork Rissoles with Lettuce Slaw
Served with a crunchy lettuce slaw, these tasty Korean pork rissoles are sure to become a family favourite.
Prep Time
1 hour
Cook Time
25 minutes
Total Time
1 hour 25 minutes
Ingredients
- 1 small brown onion. finely grated
- 1 baby cos lettuce, finely shredded
- 1 small red onion, thinly sliced
- 1 carrot, grated
- 700g pork mince
- 1/2 cup fresh breadcrumbs
- 1 cup long-grain white rice
- 1/3 cup mayonnaise
- 2 teaspoons sesame seeds, toasted
- 1 1/2 teaspoons sesame oil
- 2 tablespoons honey
- 1 tablespoon hot chilli sauce
- 1 1/2 tablespoons salt-reduced soy sauce
- 1 tablespoon vegetable oil
Instructions
- Place brown onion, mince, breadcrumbs, 3/4 of the sesame seeds, and 1/2 the sesame oil in a bowl. Using clean hands, mix well to combine. Shape mixture into 12 balls. Flatten slightly. Place rissoles on a plate. Cover. Refrigerate for 30 minutes, if time permits.
- Meanwhile, cook rice following packet directions. Combine honey and soy sauce in a small bowl. Combine the mayonnaise and chili sauce in a separate small bowl.
- Heat vegetable oil and remaining sesame oil in a large frying pan over medium-high heat. Cook rissoles, in 2 batches, for 5 minutes each side or until cooked through. Return rissoles to the pan. Remove pan from heat. Add soy mixture. Return to heat. Cook, turning, for 1 minute or until rissoles are coated in sauce.
- Meanwhile, combine lettuce, carrot, red onion, and rice in a bowl. Divide lettuce mixture among serving plates. Top with rissoles and any sauce in the pan. Serve with mayonnaise mixture and sprinkle with remaining sesame seeds.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 214Saturated Fat 3gCholesterol 26mgSodium 167mgCarbohydrates 19gFiber 2gProtein 11g
