There is a reason that the traditional pairing of pork and apple has remained a favourite! With enough flavour to keep things interesting, while refraining from being too overwhelming, these rissoles are guaranteed to be a winner no matter the time of day.

And although the flavour is addictive, the best part by far about this dish is its versatility. So, whether they’re served up in a bun, next to a garden salad, or chopped up as filling for a tasty wrap, these rissoles will easily become everyone’s favourite treat!

Ingredients

• 500g pork mince
• 1 large granny smith apple, cored finely chopped with skin on
• 1 brown onion finely chopped
• 1 spring onion finely chopped
• 1/2 carrot grated small
• 1 tbs parsley finely chopped
• 2 tbs sweet chilli sauce
• 1 egg
• 1 pinch salt
• 2 tbs oil
• 1 cup dried breadcrumbs

Method

1. Add pork mince, apple, brown onion, spring onion, carrot, parsley, sweet chilli sauce, egg and salt to bow. Use hands to mix together until completely combined. If mixture is too wet, use stale breadcrumbs to bind together.
2. Roll mixture into balls slightly smaller than the size of a fist and slightly flatten.
3. Heat oil in pan over low medium heat. Add patties in batches and fry slowly for about 1-2 minutes on either side or until meat is completely cooked through. Transfer to plate. Serve.