The whole family will love these speedy pork rissoles.
- Combine mince, cranberry sauce and pistachios in a large bowl. Season with salt and pepper. Divide mixture evenly into 12 portions. Shape into small patties.
- Heat oil in a large frying pan over medium-high heat. Cook patties, turning, for 6 to 8 minutes or until browned and cooked through. Transfer to a plate lined with paper towel, to drain.
- Meanwhile, place potatoes in a large microwave-safe bowl. Add 1 tablespoon cold water. Cover loosely with plastic wrap. Microwave on HIGH (100%) for 3 to 4 minutes or until just tender, drain.
- Trim and halve beans and asparagus. Place in bowl. Add 1 tablespoon cold water. Cover. Microwave on HIGH (100%) for 1 to 2 minutes or until bright green and tender. Drain.
- Place potato, beans and asparagus in a serving bowl. Add green onion and rocket. Using a fork, whisk extra oil, mustard and vinegar in a bowl. Drizzle over salad. Season with salt and pepper. Toss gently to combine. Serve rissoles with extra cranberry sauce and hot potato salad.
You may need it
Mixing Bowl Set
Food Storage Container Set
Cutting Board Set