Pork and water chestnut rissoles

Detailed step-by-step description of how to cook the dish "Pork and water chestnut rissoles". Try it by all means

Recipe «Pork and water chestnut rissoles» presented in category Recipes / Meat, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 750g lean pork mince, 227g can water chestnuts, drained, finely chopped, 2 tbsp salt-reduced soy sauce, 1 tbsp Maesri sweet chilli sauce, 1 egg, lightly beaten , 2 garlic cloves, crushed, 2 tbsp vegetable oil, Asian salad leaves, steamed rice and sweet chilli sauce, to serve .

Ingredients:

• 750g lean pork mince 
• 227g can water chestnuts, drained, finely chopped 
• 2 tbsp salt-reduced soy sauce 
• 1 tbsp Maesri sweet chilli sauce 
• 1 egg, lightly beaten 
• 2 garlic cloves, crushed 
• 2 tbsp vegetable oil 
• Asian salad leaves, steamed rice and sweet chilli sauce, to serve 

Instructions

1. Combine mince, water chestnuts, soy sauce, sweet chilli sauce, egg and garlic in a large bowl. Season with salt and pepper. Using clean, damp hands, mix well to combine. Using 1/4 cup mixture at a time, shape into 12 rissoles. Using fingers, flatten slightly.
2. Heat 1 tablespoon of oil in a large, non-stick frying pan over medium-low heat. Cook rissoles, in batches, for 5 to 6 minutes each side or until cooked through, adding more oil if necessary.
3. Serve rissoles with salad leaves, steamed rice and sweet chilli sauce.