Light & Fresh

Pork Rissole Salad

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.

Easy
4
15 mins
10 mins

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.

Ingredients

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.

Nutrition

No items found.
01
Make the rissoles

Combine the pork mince with the garlic, salt, oregano, paprika, and oil.

Shape them into small rissoles.

01
02
Cook the 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.

02
03
Serving

Toss the mesclun with the balsamic vinegar, then add the mango, plums, tomatoes, onion, and rissoles.

03
04
04
05
05
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Suitable cuts

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Light & Fresh

Pork Rissole Salad

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.

15 mins | 10 mins
Easy
4

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.

01
Make the rissoles

Combine the pork mince with the garlic, salt, oregano, paprika, and oil.

Shape them into small rissoles.

02
Cook the 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.

03
Serving

Toss the mesclun with the balsamic vinegar, then add the mango, plums, tomatoes, onion, and rissoles.

04
05