Name: Pork rissoles with peppered greens
Cook time: 45 min
Total time: 45 min
Yield: 2
Ingredients: 300 gram lean minced (ground) pork; 2 clove garlic, crushed; 1 small brown onion (80g), chopped finely; 1/4 cup coarsely chopped fresh mint; 1 egg white, beaten lightly; 1/3 cup (25g) stale breadcrumbs; 6 medium silverbeet (swiss chard) leaves (390g), trimmed, shredded coarsely; 2 cup (160g) finely shredded savoy cabbage; 100 gram (3 ounces) baby spinach leaves; 1/2 teaspoon cracked black pepper; 1 1/2 teaspoon dijon mustard; 2 teaspoon plain (all-purpose) flour; 1/2 cup (125ml) chicken stock; 1/2 cup (125ml) dry white wine

Ingredients

300 gram lean minced (ground) pork

2 clove garlic, crushed

1 small brown onion (80g), chopped finely

1/4 cup coarsely chopped fresh mint

1 egg white, beaten lightly

1/3 cup (25g) stale breadcrumbs

6 medium silverbeet (swiss chard) leaves (390g), trimmed, shredded coarsely

2 cup (160g) finely shredded savoy cabbage

100 gram (3 ounces) baby spinach leaves

1/2 teaspoon cracked black pepper

1 1/2 teaspoon dijon mustard

2 teaspoon plain (all-purpose) flour

1/2 cup (125ml) chicken stock

1/2 cup (125ml) dry white wine

Method

1.Combine pork, half the garlic, and all the onion, mint, egg white and breadcrumbs in medium bowl; season. Shape pork mixture into six patties; place on tray. Cover; refrigerate 30 minutes.

2.Heat large non-stick frying pan over medium heat; cook silverbeet, cabbage, spinach, pepper and remaining garlic, stirring, about 5 minutes or until greens wilt. Season to taste. Remove from pan; cover to keep warm.

3.Cook patties in same pan until browned both sides and cooked through. Remove from pan; cover to keep warm.

4.Add mustard, flour, stock and wine to pan; cook, stirring, until mixture boils and thickens. Strain sauce into small heatproof jug. Serve rissoles with greens and sauce.

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