JAZZ™ Apple & Pork Rissoles with Sprout Slaw
INGREDIENTS
- Pork and Apple Rissoles
- 500g pork mince
- 1 onion, diced and fried until soft
- 1 JAZZ™ apple grated
- 1tsp fennel seeds, toasted and crushed
- ¼ bunch parsley, chopped finely
- Pinch of salt
- Pinch of pepper
- Sprout slaw
- 200g brussels sprouts, shaved
- 1 red onion, sliced thinly
- 1 head of fennel, shaved
- ¼ bunch parsley, chopped
- 1 lemon, juiced
- 1tbs dijon mustard
- Olive oil
- Sea salt
METHOD
- In a bowl mix together the rissole mixture making sure everything is well combined. Roll and form into rissoles. In a hot pan or bbq cook the rissole until golden all over and cooked through.
- In a large bowl mix other the slaw ingredients. Add enough oil to coat everything and season to your liking.
- Serve the rissoles with the slaw on the side and your favourite mustard.
4
10 mins
