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Serves 4

Asian Pork Rissoles


  1. Combine garlic, ginger, chilli, lemongrass, green onions and coriander in a food processor. Process until finely chopped. Transfer to a bowl. Add mince and egg. Season with salt and pepper.
  2. Using clean hands, mix until well combined. Using 2 heaped tablespoons of mixture at a time, roll mixture into 16 balls. Flatten slightly. Place rissoles on a plate. Cover and refrigerate for 30 minutes, if time permits.
  3. Preheat a greased barbecue plate on medium-low heat. Spray both sides of the rissoles with oil. Cook, turning occasionally, for 12 to 15 minutes or until cooked through.
  4. Using a vegetable peeler, peel long, thin strips from cucumbers. Spoon rice into bowls. Top with rissoles, cucumber and sweet chilli


  • 2 garlic cloves, chopped
  • 3cm piece fresh ginger, peeled
  • 2 small red chillies, roughly chopped
  • 1 stalk lemongrass, bruised
  • 4 green onions, roughly chopped
  • 1/2 cup coriander leaves
  • 750g pork mince
  • 1 egg, lightly beaten
  • Olive oil
  • 2 Lebanese cucumbers
  • 2 cups steamed jasmine rice and sweet chilli sauce, to serve

Last updated: May 27, 2024 at: 2:03 pm