600 g pork mince
1 tsp dried rosemary
½ cup instant stuffing mix
1 red onion, grated
¼ cup chopped fresh parsley
steamed carrots to serve
steamed baby chat potatoes, to serve
1 Tbsp olive oil
1 red onion, thinly sliced
2 green apples, peeled, cut into 1.5 cm pieces
2 Tbsp brown sugar, firmly packed
¼ cup apple cider vinegar
1 tsp mustard seeds
- To make relish, heat oil in a medium saucepan over a low to medium heat. Add onion. Cook, stirring occasionally, for about 8 minutes, or until soft. Add apples, sugar, vinegar and seeds. Bring to boil. Simmer, covered, stirring occasionally for about 10 minutes, or until apples are soft. Season with salt and pepper.
- Meanwhile, combine mince, rosemary, stuffing mix, onion, egg and parsley in a large bowl. Season with salt and pepper. Shape mixture into eight rissoles.
- Heat a lightly oiled, large, frying pan over a medium heat. Add rissoles. Cook for about 5 minutes on each side, or until cooked through
- Top rissoles with apple relish. Serve with carrots and potatoes.