Roast pork and pineapple rissoles recipe Recipe - Better Homes & Gardens Australia
Don't let a lleftover dinner go to waste. Use up pork in these delicious rissoles with pineapple. Get the recipe here.
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Ingredients
- 2 cups mashed potato
- 125g roast pork, chopped
- ½ cup drained pineapple pieces, chopped
- 2 green onions, finely sliced
- 1 lemon, grated zest, plus wedges to serve
- 1 cup plain flour
- 1 egg, whisked
- 1 cup panko crumbs
- vegetable oil, for shallow frying
- mixed leaves, to serve
- Dipping sauce
- ½ cup Greek-style yoghurt
- 2 tbsp wholegrain mustard
- juice ½ lemon
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