Pork, Pistachio and NOGO Cranberry Rissoles Served with creamy potato salad


Makes 4-6 servings 


  • 1/3 cup NOGO Cranberry Jam
  • 600g pork mince
  • 1/3 cup roughly chopped raw pistachios
  • 1/4 cup olive oil
  • 500g quartered baby potatoes
  • 150g green beans (trimmed and halved)
  • 1 bunch asparagus (trimmed and halves)
  • ¼ cup green spring onions
  • ¼ cup rocket
  • 2 tsp wholegrain mustard
  • 2 tbsp cider vinegar
  • 1 tbsp olive oil, extra
  • NOGO Cranberry Jam to serve 



  1. In a mixing bowl mix the pork mince, NOGO Cranberry Jam, pistachios , salt and pepper
  2. Make 12 rissoles
  3. Heat a heavy based fry pan to medium heat and add olive oil
  4. Cook the rissoles for 6 to 8 minutes (or golden brown/cooked)
  5. Drain the patties (on  a plate lined with paper towel)

Creamy potato Salad

  1. Cook baby potatoes, asparagus and beans set aside
  2. Add the beans, asparagus, potatoes, spring onion and rocket to a salad bowl
  3. Mix together the olive oil, cider vinegar and mustard with a fork and drizzle over the salad.
  4. Add salt and pepper to taste


  1. Place the rissoles on a platter with a bowl of extra Cranberry Jam
  2. Perfect serviced alongside our creamy potato salad