Herby Pork Rissoles with Onions

Herby Pork Rissoles with Onions Recipe

Rissoles were a weekly occurrence in our house, growing up with my one-pound-Pom nanna (the English people who paid a pound to come out on early voyages to Australia), but they were dry, over-cooked and usually made from beef. I prefer lovely free-range pork.

You could, of course, call them meatball to avoid the old rissole stigma!

Follow the link above to WellBeing Magazines website for the recipe!