These ground pork patties are super juicy and full of flavor from ginger, lemongrass, and jalapeno. Their richness needs crunchy veggies as a fresh pairing, but you can use anything you have on hand -- no need to stick to the ones I had in my fridge! Pile everything on top of steamed rice. Perfection!
Pork Rissoles with Fresh Salad (adapted from Hello Fresh Australia)
For the pork rissoles:
2 T minced cilantro
2 tsp minced fresh ginger
2 tsp minced fresh garlic
1-1/2 tsp minced fresh lemongrass
1/2 small red onion, minced
1/2 jalapeno, minced (more if you like spicier food)
Generous pinch of salt
1 pound ground pork
Crunchy vegetables tossed with olive oil, rice vinegar, and salt (I used lettuce, cucumber, bell pepper, and fresh corn)
1. Stir together the cilantro, ginger, garlic, lemongrass, onion, jalapeno, and salt. Add the ground pork and gently combine with your hands. Separate into 10-12 small balls, and flatten each into a small patty.
2. Heat oil in a nonstick skillet over medium heat. Add the pork patties and cook for about 3 minutes on each side, or until cooked through.
3. Serve the rissoles over rice, with salad for crunch!