Fennel pork rissoles and sage potatoes
600 g, cut into 2cm cubes
2 tbs, coarsely chopped
raw pork mince
2 tsp, crushed
½ tsp, (cracked black pepper)
1 medium, lightly beaten
⅓ cup(s), (see note)
- 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.
- Meanwhile, place mince, breadcrumbs, fennel, pepper and egg in a large bowl. Mix well to combine. Shape mixture into 12 rissoles.
- 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 verjuice and cook, turning rissoles, for 2 minutes. Serve rissoles with potatoes.