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Do you need help with the 'what's for dinner' dilemma? Join our Recipe Club for inspiration and cooking tips direct to your inbox!
This New Zealand pork rissole salad is a fast weeknight meal with bursts of colour and flavour. Serve with rice to bulk the meal up.
Pork rissoles
1 garlic clove, crushed
1 ½ tsp salt
½ tsp dried oregano
½ tsp ground paprika
1 Tbsp canola oil
Salad
3 cups mesclun salad
1 Tbsp balsamic vinegar
½ mango, diced
2 plums, sliced
Cherry tomatoes, halved
Finely sliced red onion
Thank you to Basil and Lime for this great recipe.
Tip: This recipe was designed for year-round appeal - the fruit and vegetables can be swapped for any other in-season produce.
Pork rissoles
1 garlic clove, crushed
1 ½ tsp salt
½ tsp dried oregano
½ tsp ground paprika
1 Tbsp canola oil
Salad
3 cups mesclun salad
1 Tbsp balsamic vinegar
½ mango, diced
2 plums, sliced
Cherry tomatoes, halved
Finely sliced red onion
Thank you to Basil and Lime for this great recipe.
Tip: This recipe was designed for year-round appeal - the fruit and vegetables can be swapped for any other in-season produce.
Combine the pork mince with the garlic, salt, oregano, paprika, and oil.
Shape them into small rissoles.
Heat a frying pan to medium high and drizzle with a little extra oil. Cook the rissoles in batches by placing them in a single layer, covering with a lid for 5 mins or until browned, then turning over to brown them on the other side.
Toss the mesclun with the balsamic vinegar, then add the mango, plums, tomatoes, onion, and rissoles.
This New Zealand pork rissole salad is a fast weeknight meal with bursts of colour and flavour. Serve with rice to bulk the meal up.
500g New Zealand pork mince
Pork rissoles
1 garlic clove, crushed
1 ½ tsp salt
½ tsp dried oregano
½ tsp ground paprika
1 Tbsp canola oil
Salad
3 cups mesclun salad
1 Tbsp balsamic vinegar
½ mango, diced
2 plums, sliced
Cherry tomatoes, halved
Finely sliced red onion
Thank you to Basil and Lime for this great recipe.
Tip: This recipe was designed for year-round appeal - the fruit and vegetables can be swapped for any other in-season produce.
Combine the pork mince with the garlic, salt, oregano, paprika, and oil.
Shape them into small rissoles.
Heat a frying pan to medium high and drizzle with a little extra oil. Cook the rissoles in batches by placing them in a single layer, covering with a lid for 5 mins or until browned, then turning over to brown them on the other side.
Toss the mesclun with the balsamic vinegar, then add the mango, plums, tomatoes, onion, and rissoles.
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