This is another of my team mates recipes for this month, my hubby and I loved this one. The flavour of these rissoles were excellent even without the sweet chili sauce and they turned out so moist. I served ours over coconut rice with green onion for a delicious meal. I was the first person to review this recipe and I did not make any changes to the way it was posted but if you would like to view the original recipe please click here.

Ingredients

2 Garlic cloves, chopped
3cm Piece fresh ginger, peeled
2 Small red chilies, roughly chopped
1 Stalk lemongrass, bruised (I used 1 teaspoon of jar lemongrass)
4 Green onions, roughly chopped
1/2 Cup coriander leaves
750g Pork mince
1 Egg, lightly beaten
Olive oil flavored cooking spray
2 Lebanese cucumbers
2 Cups steamed jasmine rice (I served ours with coconut rice.)
Sweet chili sauce, to serve

Method

1. Combine garlic, ginger, chilli, lemongrass, green onions and coriander in a food processor, Process until finely chopped.

2. Transfer to a bowl. Add mince and egg. Season with salt and pepper. Using clean hands, mix until well combined.

3. 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.

4. 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.

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

All photos taken by me unless otherwise stated.