These Gluten free chicken Curry Rissoles are a perfect cook ahead meal, I make them in bulk and then freeze them into separate containers for easy pull out meals or lunches. If you don't have Gluten free rice crumbs, bread crumbs will work the same but they won't be gluten free.
500 grams Pork mince
1 carrot grated fine
1 Apple grated fine,I used granny smith.
2/3 cup of Rice crumbs < we use Casalare premium gluten free.
1 Onion diced fine
sprig of parsley finely chopped should be approx 2 tablespoons.
1 egg beaten
Good pinch of salt and pepper
Olive oil to cook in
Add the onion, pork mince, carrot, apple, parsley and rice crumbs to a bowl and combine well.
Add the, salt, pepper to the beaten egg and mix well.
Pour the egg into the pork mixture and combine well.
Heat a large frying pan on high and add oil.
Once really hot add approx 2 inch balls to the pan and press slightly to form a Pattie shape.
Let cook until golden and crispy then turn over reduce heat to medium for another 2 minutes.
Reduce heat to low and let them cook through, making sure the middle is cooked but still juicy, if you over cook them they will dry out.
Once cooked let rest on paper towel to remove any excess oil.
Tip: you can hide any veggies you like in these, mashed pumpkin corn etc. Just adjust rice crumbs accordingly. You can also substitute the egg for your favourite sauce.