Name: Indian rissoles and rice
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 500 gram pork mince; 1 small brown onion, finely chopped; 1/3 cup korma curry paste, plus 2 tablespoons extra; 1 cup soft fresh breadcrumbs; 200 gram kumara, peeled, grated; 1 egg, lightly whisked; 2 tablespoon chopped coriander, plus 1/3 cup leaves extra; 1 tablespoon vegetable or olive oil; 400 millilitre can coconut cream; 500 gram packet frozen mixed vegetables; 3 cup cooked basmati rice, to serve

Indian rissoles and rice

Indian rissoles and rice, served with veges and a rich curry sauce, brought to you by recipes+

Serves 4

Prep

15M

Cook

15M

Total

30M

Skip to Recipe

Ingredients

500 gram pork mince

1 small brown onion, finely chopped

1/3 cup korma curry paste, plus 2 tablespoons extra

1 cup soft fresh breadcrumbs

200 gram kumara, peeled, grated

1 egg, lightly whisked

2 tablespoon chopped coriander, plus 1/3 cup leaves extra

1 tablespoon vegetable or olive oil

400 millilitre can coconut cream

500 gram packet frozen mixed vegetables

3 cup cooked basmati rice, to serve

Method

1.Combine the mince, onion, curry paste, breadcrumbs, kumara, egg and coriander in a large bowl. Using your hands, shape mixture into 8 rissoles. Heat oil in a large deep-frying pan over moderate heat. Add rissoles; cook and turn for 2 minutes or until browned. Reduce heat to low. Cook for 8-10 minutes more or until cooked.

2.Meanwhile, combine coconut cream and extra curry paste in a small saucepan over moderate heat. Cook and stir for 5 minutes or until heated and reduced slightly.

3.Place vegetables in a large microwave-safe dish. Microwave on High (100%) for 3-4 minutes or until heated. Serve rissoles with rice, vegies and coconut sauce. Top with extra coriander.

Kumara is orange sweet potato; it helps keep rissoles moist when cooked. You’ll need to cook about 1 cup basmati rice. Process 2 slices of day-old white bread to make the breadcrumbs. You can use potato instead of kumara.
Note

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Ingredients

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