Macros per serve
Carbs: 4.7
Protein: 15.7
Fat: 3.6
Ingredients
16 servings- 1kg Woolworths Lean Pork Mince
- 100g Breadcrumbs
- 2 x 40g French Onion Soup Mix Packet
- 2 Free Range Eggs, Lightly Beaten
- 2 Tbsp Continental Parsley, Chopped
- 2 Cloves Garlic, Crushed
Method
- Preheat oven to 180°C. Grease and line a baking tray with baking paper.
- Combine pork, breadcrumbs, French-onion soup mix, egg, parsley and garlic in a bowl.
- Shape mixture into 16 rissoles.
- Heat oil in a large non-stick frying pan over medium-high heat. Cook rissoles, in batches, for 2 minutes each side or until browned.
- Transfer rissoles to prepared tray. Bake for 20 minutes or until cooked.
- Serve rissoles with salad and lemon wedges.
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