Asian-spiced pork rissoles

Served with sweet chilli sauce, these ginger and lemongrass meatballs are sure to become a weeknight favourite.

Recipe «Asian-spiced pork rissoles» presented in category Recipes / Meat, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 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 cooking spray, 2 Lebanese cucumbers, 2 cups steamed jasmine rice, to serve, Sweet chilli sauce, to serve.

Ingredients:

• 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 cooking spray 
• 2 Lebanese cucumbers 
• 2 cups steamed jasmine rice, to serve 
• Sweet chilli sauce, to serve 

Instructions

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. Using clean hands, mix until well combined. Using 2 heaped tablespoons 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.
2. Preheat a greased barbecue plate on medium-low heat. Spray both sides rissoles with oil. Cook, turning occasionally, for 12 to 15 minutes or until cooked through.
3. Using a vegetable peeler, peel long, thin strips from cucumbers. Spoon rice into bowls. Top with rissoles, cucumber and sweet chilli. Serve.