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
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In a large bowl, combine mashed potato, pork, pineapple, green onions and zest. Season to taste.
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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.
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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.
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DIPPING SAUCE: in a small bowl, combine all ingredients.
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Serve rissoles with salad leaves, accompanied by dipping sauce and lemon wedges.