500 g pork mince
¾ cup dried breadcrumbs
⅓ cup finely chopped parsley
¼ cup apple sauce
2 Tbsp wholegrain mustard
salt and cracked black pepper to taste
520 g crunchy noodle coleslaw kit
1 Pink Lady apple, cored, cut into matchsticks
extra apple sauce to serve
- Combine pork mince, breadcrumbs, parsley, sauce and mustard in a large bowl. Season. Mix well. Divide into eight equal portions. Shape portions into rissoles, about 8cm in diameter.
- Heat an oiled, large frying pan over a medium to low heat. Add the rissoles. Cook, for about 5 minutes on each side, or until cooked through. Remove.
- Meanwhile, make crunchy apple salad. Combine coleslaw with dressing and noodles from the kit in a large bowl. Add apple. Toss well.
- Grind pepper over rissoles. Serve with salad and extra sauce.