Pork, cranberry and pistachio rissoles with hot potato salad

Recipes / Meat

The whole family will love these speedy pork rissoles.

Recipe «Pork, cranberry and pistachio rissoles with hot potato salad» presented in category Recipes / Meat, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author sheff would need: 600g pork mince, 1/3 cup jellied cranberry sauce, 1/3 cup pistachio kernels, roughly chopped, 1/4 cup extra virgin olive oil, 500g chat potatoes, quartered , 150g green beans, 1 bunch asparagus, 2 green onions, thinly sliced , 40g baby rocket, 1 tbsp extra virgin olive oil, extra, 2 tsp wholegrain mustard, 2 tbsp cider vinegar, Jellied cranberry sauce, extra, to serve.

Ingredients:

  • 600g pork mince 
  • 1/3 cup jellied cranberry sauce 
  • 1/3 cup pistachio kernels, roughly chopped 
  • 1/4 cup extra virgin olive oil 
  • 500g chat potatoes, quartered 
  • 150g green beans 
  • 1 bunch asparagus 
  • 2 green onions, thinly sliced 
  • 40g baby rocket 
  • 1 tbsp extra virgin olive oil, extra 
  • 2 tsp wholegrain mustard 
  • 2 tbsp cider vinegar 
  • Jellied cranberry sauce, extra, to serve 

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.