Asian-spiced pork rissoles

Served with sweet chilli sauce, these ginger and lemongrass meatballs are sure to become a weeknight favourite.

•    Ingredients
•    Specials
•    2 garlic cloves, chopped
•    3cm piece fresh ginger, peeled
•    2 small red chillies, roughly chopped
•    1 stalk lemongrass, bruised
•    4 green onions, roughly chopped
•    1/2 cup coriander leaves
•    750g pork mince
•    1 egg, lightly beaten
•    Olive oil cooking spray
•    2 Lebanese cucumbers
•    2 cups steamed SunRice Jasmine Fragrant Rice and sweet chilli sauce, to serve
•    Method

Step 1
Combine garlic, ginger, chilli, lemongrass, green onions and coriander in a food processor. Process until finely chopped. Transfer to a bowl. Add mince and egg. Season with salt and pepper. Using clean hands, mix until well combined. Using 2 heaped tablespoons mixture at a time, roll mixture into 16 balls. Flatten slightly. Place rissoles on a plate. Cover and refrigerate for 30 minutes, if time permits.

Step 2
Preheat a greased barbecue plate on medium-low heat. Spray both sides rissoles with oil. Cook, turning occasionally, for 12 to 15 minutes or until cooked through.

Step 3
Using a vegetable peeler, peel long, thin strips from cucumbers. Spoon rice into bowls. Top with rissoles, cucumber and sweet chilli. Serve.