Pork rissoles with polenta chips
15
Points®
Total time: 1 hr 55 min • Prep: 25 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Polenta chips baked to crisp perfection are a great addition to juicy pork rissoles. This meal is super-easy to throw .
Ingredients
Chicken stock
4 cup(s), (1L)
Polenta, boiled
170 g
Grated parmesan cheese
⅓ cup(s), (25g), finely grated
Pork mince, raw
500 g, extra lean
Dried breadcrumbs
½ cup(s), (50g), dried packet
Garlic
2 clove(s), crushed
Green shallot(s)
2 individual, finely chopped
Sage, dried
1 tsp
Dried rosemary
½ tsp
Egg(s)
1 medium, lightly beaten
Tomato chutney
80 g
Canola oil
3 tsp
Instructions
1
Lightly spray a 20cm square cake tin with oil and line with baking paper. Bring stock to the boil in a medium saucepan. Reduce heat to medium, add polenta and cook, stirring, for 2 minutes or until thick. Season with salt and freshly ground black pepper, stir in parmesan, then pour into tin. Refrigerate for 1 hour or until firm.
2
Preheat oven to 220°C or 200°C fan-forced. Line a baking tray with baking paper. Cut polenta into 1.5cm x 7cm chips and place on tray. Lightly spray with oil and bake for 30 minutes.
3
Combine mince, breadcrumbs, garlic, shallots, sage, rosemary and egg in a medium bowl. Season with salt and pepper, then shape into 12 6cm-diameter rissoles. Heat a large non-stick frying pan over medium heat. Brush rissoles with oil and cook for 1–2 minutes each side or until golden. Place on tray with chips and bake for 6–8 minutes. Serve rissoles and chips with tomato chutney.
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