Fennel pork rissoles and sage potatoes
10
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Add a few simple flavour twists and a basic meal of rissoles and fried potatoes becomes a gourmet delight
Ingredients
Baby potatoes
600 g, cut into 2cm cubes
Olive oil
1 tbs
Fresh sage
2 tbs, coarsely chopped
Pork mince, raw
500 g
Dried breadcrumbs
70 g
Fennel seeds
2 tsp, crushed
Pepper
½ tsp, (cracked black pepper)
Egg(s)
1 medium, lightly beaten
Lemon juice
⅓ cup(s), (80ml)
Instructions
1
Place potato in a large non-stick frying pan over high heat and cover with boiling water. Cook, covered, for 8–10 minutes or until tender. Drain. Heat oil in same pan over high heat. Cook potatoes, stirring, for 3–4 minutes or until crisp and golden. Add sage and cook for 1–2 minutes or until crisp.
2
Meanwhile, place mince, breadcrumbs, fennel, pepper and egg in a large bowl. Mix well to combine. Shape mixture into 12 rissoles.
3
Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook rissoles for 3–4 minutes each side or until cooked through. Add lemon juice and cook, turning rissoles, for 2 minutes. Serve rissoles with potatoes.
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