Try my hearty, egg-free, gluten-free pork rissoles and colourful vegetables for dinner tonight! Ideal for those following a gluten-free or egg-free diet.
As a child, I remember watching my mum and dad making rissoles with bread crumbs or tiny pieces of fresh bread. This helps the rissole stay together (along with the one or two eggs added to the mixture) so when I first moved out of home, this is how I made mine too.
One day, however, I had mince, tomatoes, carrots and onions in the fridge but no bread or eggs in my kitchen. So I decided to experiment and see if rissoles could be made without eggs or bread. It turns out they can. They do fall apart if you turn them too quickly, but as long as they’re browned on one side before turning, the cooking process will hold it together.
And why have I chosen pork mince, you ask? Well, I created this dish while living in Berlin and pork was the cheapest meat I could find. Probably because Germans use pork in every dish (I know because I worked as a food & sightseeing tour guide).
Time: 25 minutes
What you will need:
- 500g pork mince.
- 1 medium-large onion, finely diced.
- 1 large tomato, finely diced.
- 2 large potatoes, cut into bite sized pieces.
- 1 small head of broccoli, cut into bite sized pieces. Don’t be shy to use some of the stalk too – you can eat that!
- 1 tablespoon Extra Virgin Olive Oil.
- 2 carrots cut into chunky diced pieces.
- Salt and pepper.
What to do:
Find a chopping board and a sharp knife and prepare the vegetables. Set aside.
Mix your diced tomatoes, onions and 1 of your carrots into the pork mince. Add in 3 teaspoons of salt and 4 of pepper. Combine your mixture thoroughly. I always use my hands for this – it works the best. Alternatively, you can use a wooden spoon in a stirring and squishing motion to ensure all is combined.
Roll 10 balls and flatten slightly, so they cook through faster. See pictures below recipe.
Find yourself a large fry pan. Put it on the stove. Put the oil in it. Turn the heat up to 7 or medium high and once the oil has tiny little bubbles in it, and gently put your meatballs in the pan, evenly spaced. Turn every 5-7 minutes until browned all the way through and a little crispy on the outside. Feel free to cut one in half to see how well cooked it is, inside.
Quick Tip: If they don’t all fit, two options: save the remainder to cook another day (freeze in a plastic container and defrost before cooking) OR cook them after this batch currently in the pan.
While this is happening, put your potatoes on to boil in a medium sized pot, half filled with water. Boil for 5 minutes, then add carrots and broccoli for another 5 or until cooked. Drain out the water.
Serve in a bowl with vegetables beneath your rissoles. Sprinkle a little fresh parsley on top if you’re feeling fancy.
Emmie’s Top Tips: This dish is perfect for your weekly meal prep. Make this + any other meal in my “meal prep.” category. Tag me @eat.with.emmie on Instagram if you make this for your meal prep! I’d love to see.