Pork rissoles
Discover a delicious and nutritious twist on a family favorite with our Veggie Pork Rissoles! Packed with hidden veggies like mushrooms, zucchini, and carrot, these juicy pork rissoles are blended with cheddar cheese, breadcrumbs, and a hint of tomato sauce for a flavorful meal. Perfect for picky eaters and a great way to add more veggies to your diet!
- 30 Nov 2025
- Cook time 25 min
- Prep time 20 min
- 4 Servings
- 9 Ingredients
Veggie Pork Rissoles are a delicious and healthy way to incorporate more vegetables into your diet without sacrificing flavor. This recipe blends ground pork with a mix of finely chopped vegetables, making it perfect for both adults and kids. Follow these steps for a nutritious and tasty meal.
Ingredients:
Instructions:
- Finely chop the mushrooms.
- Grate the zucchini and place it in a clean kitchen towel. Squeeze out any excess moisture.
- Grate the carrot.
- Finely chop the shallots.
- In a large mixing bowl, combine the ground pork, chopped mushrooms, grated zucchini, grated carrot, chopped shallots, bread crumbs, grated cheddar cheese, egg, and tomato sauce.
- Use your hands or a spoon to mix everything together until well combined.
- Take a portion of the mixture and shape it into a patty about the size of your palm, flattening it slightly. Repeat with the rest of the mixture. You should get around 10-12 rissoles, depending on the size.
- Heat a large non-stick frying pan over medium heat. You can use a small amount of oil if necessary to prevent sticking.
- Place the rissoles in the pan, ensuring they are not overcrowded. You may need to cook them in batches.
- Cook for about 4-5 minutes on each side, or until they are golden brown and cooked through. Make sure the internal temperature reaches 160°F (71°C).
- Serve the pork rissoles hot, garnished with fresh herbs if desired. These rissoles pair well with a side salad, mashed potatoes, or steamed vegetables.
- Leftover rissoles can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the microwave or a skillet until hot throughout.
Tips:
- For an extra burst of flavor, add a teaspoon of your favorite herbs or spices, such as parsley, thyme, or paprika.
- Use a food processor to finely chop the vegetables quickly and efficiently.
- Make a double batch and freeze half for a convenient meal option on busy days.
- Ensure the rissoles are of uniform size to promote even cooking.
- Serve with a dipping sauce like garlic aioli or a squeeze of lemon juice for added zest.
These Pork Rissoles are not only packed with hidden vegetables but are also incredibly tasty. Serve them with a side salad, mashed potatoes, or steamed vegetables for a balanced and satisfying meal. Enjoy your delicious and nutritious creation!
| Nutrition Facts | |
|---|---|
| Serving Size | 310 grams |
| Energy | |
| Calories 510kcal | 26% |
| Protein | |
| Protein 40g | 26% |
| Carbohydrates | |
| Carbohydrates 16g | 5% |
| Fiber 2.55g | 7% |
| Sugar 6g | 6% |
| Fat | |
| Fat 30g | 37% |
| Saturated 12g | 40% |
| Cholesterol 180mg | - |
| Vitamins | |
| Vitamin A 180ug | 20% |
| Choline 170mg | 31% |
| Vitamin B1 1.10mg | 91% |
| Vitamin B2 0.63mg | 48% |
| Vitamin B3 8mg | 49% |
| Vitamin B6 0.73mg | 43% |
| Vitamin B9 63ug | 17% |
| Vitamin B12 0.95ug | 39% |
| Vitamin C 18mg | 20% |
| Vitamin E 0.77mg | 5% |
| Vitamin K 6ug | 5% |
| Minerals | |
| Calcium, Ca 130mg | 10% |
| Copper, Cu 0.26mg | 29% |
| Iron, Fe 2.94mg | 27% |
| Magnesium, Mg 60mg | 14% |
| Phosphorus, P 440mg | 35% |
| Potassium, K 920mg | 27% |
| Selenium, Se 60ug | 109% |
| Sodium, Na 290mg | 20% |
| Zinc, Zn 5mg | 47% |
| Water | |
| Water 220g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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