Name: Roast pork and pineapple rissoles
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 12 rissoles
Ingredients: 2 cups mashed potato; 125g roast pork, chopped; ½ cup drained pineapple pieces, chopped; 2 green onions, finely sliced; 1 lemon, grated zest, plus wedges to serve; 1 cup plain flour; 1 egg, whisked; 1 cup panko crumbs; vegetable oil, for shallow frying; mixed leaves, to serve; Dipping sauce; ½ cup Greek-style yoghurt; 2 tbsp wholegrain mustard; juice ½ lemon

Roast pork and pineapple rissoles

The perfect way to use up leftovers.

12 rissoles

Prep

20M

Cook

10M

Total

30M

Skip to Recipe

Use up a leftover baked dinner in these delicious rissoles.

Looking for more rissole recipes?

Ingredients

2 cups mashed potato

125g roast pork, chopped

½ cup drained pineapple pieces, chopped

2 green onions, finely sliced

1 lemon, grated zest, plus wedges to serve

1 cup plain flour

1 egg, whisked

1 cup panko crumbs

vegetable oil, for shallow frying

mixed leaves, to serve

Dipping sauce

½ cup Greek-style yoghurt

2 tbsp wholegrain mustard

juice ½ lemon

Method

In a large bowl, combine mashed potato, pork, pineapple, green onions and zest. Season to taste.

Shape into 12 even flattened patties. Dust in flour, shaking off excess, then dip into egg and coat in crumbs. Arrange on a tray. Chill 10 minutes to firm slightly.

In a large frying pan, heat oil on high. Fry rissoles in two batches, 4-5 minutes each, turning once until golden brown. Drain on paper towel.

DIPPING SAUCE: in a small bowl, combine all ingredients.

Serve rissoles with salad leaves, accompanied by dipping sauce and lemon wedges.

best rissoles — *(Credit: Phillip Castleton/@aremediasyndication.com.au)*

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Ingredients

Method

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