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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.

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