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Pork and Apple Rissoles with Crunchy Red Cabbage Slaw & Burger Relish

preparation time

25 mins

Cooking time

50 mins


4 - 6

Pork and Apple Rissoles with Crunchy Red Cabbage Slaw & Burger Relish


2 tbsp butter

1 brown onion, finely chopped

A pinch of ground allspice

4 tbsp sage leaves, finely chopped

900 lean pork mince

2 tart apples, grated (unpeeled)

1 egg, lightly beaten

1/2 cup white wine

3/4 cup chicken stock

Zest and juice of one lemon

salt and pepper

Beerenberg Burger Relish

Red cabbage slaw:

1/4 red cabbage, very finely sliced

1 handful baby spinach leaves

1/4 cup toasted hazlenuts, roughly chopped

1 tart green apple, peeled and finely sliced

2 tbsp apple cider vinegar

1 tsp brown sugar

1 tsp Dijon mustard

4 tbsp olive oil


Preheat oven to 180C. Melt half of the butter in a large frying pan on medium, add the onion and cook for 5 minutes. Add the allspice and half of the sage, stir well then set aside for the mixture to cool. In a large bowl, combine the mince, apple and egg. Once cool, stir through the onion mixture and season well. Roll mixture into a dozen small meatballs (about the size of a golfball).

Wipe out your frying pan then place it over medium-high heat with the remaining butter. Gently brown the meatballs (in batches), adding more butter if necessary; then transfer to an oven-proof dish. Set aside while you make the braising sauce; to do this just combine the wine, stock, lemon zest and juice, and remaining sage and bring to the boil. Let bubble away for a few minutes so the mixture reduces then pour over the meatballs. Transfer dish to the oven and cook for 45 minutes.

For the slaw; mix the cabbage, spinach, nuts and apple together in a bowl. Whisk together the dressing ingredients then toss to combine. Serve the rissoles straight from the oven with the slaw and Beerenberg Burger Relish.