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Photo of Fennel pork rissoles and sage potatoes by WW

Fennel pork rissoles and sage potatoes

Total Time
30 min
15 min
15 min
Add a few simple flavour twists and a basic meal of rissoles and fried potatoes becomes a gourmet delight


Baby potatoes

600 g, cut into 2cm cubes

Olive oil

1 tbs

Fresh sage

2 tbs, coarsely chopped

Raw pork mince

500 g

Dried breadcrumbs

70 g

Fennel seeds

2 tsp, crushed


½ tsp, (cracked black pepper)


1 medium, lightly beaten

Lemon juice

cup(s), (80ml)


  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.


SERVING SUGGESTION: Tomato, barbecue or plum sauce and salad made with watercress and thinly sliced pear and celery, drizzled with balsamic glaze.