Pork, Pistachio and NOGO Cranberry Rissoles Served with creamy potato salad
Makes 4-6 servings
Ingredients:
- 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
Method:
Rissoles
- In a mixing bowl mix the pork mince, NOGO Cranberry Jam, pistachios , salt and pepper
- Make 12 rissoles
- Heat a heavy based fry pan to medium heat and add olive oil
- Cook the rissoles for 6 to 8 minutes (or golden brown/cooked)
- Drain the patties (on a plate lined with paper towel)
Creamy potato Salad
- Cook baby potatoes, asparagus and beans set aside
- Add the beans, asparagus, potatoes, spring onion and rocket to a salad bowl
- Mix together the olive oil, cider vinegar and mustard with a fork and drizzle over the salad.
- Add salt and pepper to taste
Serving
- Place the rissoles on a platter with a bowl of extra Cranberry Jam
- Perfect serviced alongside our creamy potato salad
Enjoy!