Pork rissoles with peas, bacon and potato

Prep time 10 minutes Cook time 20 minutes

Serves 4 people



  • 800g lean pork mince
  • 4 spring onions, finely chopped
  • ½ bunch parsley, finely chopped
  • 1 ½ cups fresh breads crumbs
  • 1 egg
  • Freshly ground black pepper to taste
  • 3 tablespoons oil

To serve

  • 4 cups frozen green peas, cooked & drained
  • 4 rashers Australian bacon, diced and cooked until crispy
  • 2 potatoes cubed, and baked (optional)
  • Tomato or BBQ sauce to serve


  1. 1.
    Combine the pork mince, spring onions, parsley, fresh crumbs, egg and black pepper in a large bowl and mix well to combine.
  2. 2.
    Divide the pork mixture into 12 equal portions and roll into balls, flatten slightly to form rissoles. Place rissoles onto a tray and refrigerate until required.
  3. 3.
    Heat the oil in a large non-stick frying pan over a medium heat. Cook the rissoles over a medium heat for 6 minutes each side turning frequently. Allow rissoles to rest in a warm oven 4-5 minutes prior to serving.
  4. 4.
    Serve pork rissoles with hot buttered peas, baked potatoes and crispy bacon pieces.

General Information

Note: potatoes can be replaced with cooked chips.

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