Pork & fennel rissoles with fennel salad
Hayden Quinn is a passionate foodie, lover of all things Aussie produce, and host of Taste of Australia with Hayden Quinn.
Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 4 people
Estimated cost per serve is 10.26 dollar
Difficulty level: 2 out of 4
17 Ingredients
Number of servings
4
Dijon dressing
- 1/3 cup Woolworths traditional mayonnaise
- 1 1/2tablespoons finely grated parmesan
- 1tablespoons Dijon mustard
- 1 clove garlic, crushed
- 1 1/2tablespoons extra virgin olive oil
- 1 lemon, juiced
- 2tablespoons extra virgin olive oil
- 1 small brown onion, finely chopped
- 3 cloves garlic, crushed
- 1 1/2tablespoons fennel seeds
- 500grams pork mince
- 1 egg, lightly beaten
- 1tablespoons Woolworths pure honey
- 1/2 cup fresh breadcrumbs
- 1 punnet chives, finely chopped
- 2 fennel bulbs, thinly sliced
- 2 baby cos lettuce
Description
Whip up a plate of Hayden Quinn’s delicious easy-to-make pork and fennel rissoles served with a side of fennel salad and get ready for the compliments to roll in.
Method
Step 1 of 3
Heat 1 tbs oil in a large frying pan over medium heat. Add onion and garlic and cook, stirring, for 2 minutes or until soft. Add fennel seeds and cook for 30 seconds or until fragrant. Cool. Transfer to a large bowl. Add pork, egg, honey, breadcrumbs and half of the chives. Mix well. Shape into 8 rissoles.
Step 2 of 3
Heat remaining oil in a large frying pan over medium heat. Cook rissoles, in batches, for 4 minutes on each side or until browned and cooked.
Step 3 of 3
To make dressing, whisk all ingredients in a large bowl. Add fennel, lettuce and remaining chives to dressing and mix well to coat salad. Serve rissoles on a plate with fennel salad.
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