Pork Rissoles are an old favourite. They can be served with vegetables as a meal, shaped as sausages for breakfast, snacked on alone or cooked flatter for a burger. So versatile!
So simple and yet so delicious and versatile. For the purpose of this recipe, I've made Rissoles but they can be adapted to sausages or burgers, it's simply a matter of the shape you cook them into!
In a large bowl combine the ground pork with all of the seasonings.
Mix the seasoning into the meat as well as possible and then form 8 patties.
Heat a pan on medium heat and add the coconut oil.
Once the coconut oil is melted add all of the patties or if you can only fit 4 save half of the oil for the second batch.
Fry the patties for about 4-6 minutes on each side or until cooked through and browned on the outside.
Once they are done serve hot or cool and store them in a container in the fridge for later.
Rissoles are delicious with mustard or tomato sauce. I sometimes add a dash of each to the mix for a bit of variety.
Ingredients
Directions
So simple and yet so delicious and versatile. For the purpose of this recipe, I've made Rissoles but they can be adapted to sausages or burgers, it's simply a matter of the shape you cook them into!
In a large bowl combine the ground pork with all of the seasonings.
Mix the seasoning into the meat as well as possible and then form 8 patties.
Heat a pan on medium heat and add the coconut oil.
Once the coconut oil is melted add all of the patties or if you can only fit 4 save half of the oil for the second batch.
Fry the patties for about 4-6 minutes on each side or until cooked through and browned on the outside.
Once they are done serve hot or cool and store them in a container in the fridge for later.
Rissoles are delicious with mustard or tomato sauce. I sometimes add a dash of each to the mix for a bit of variety.