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JAZZ™ Apple & Pork Rissoles with Sprout Slaw

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INGREDIENTS

Pork and Apple Rissoles
500g pork mince
1 onion, diced and fried until soft
1 JAZZ™ apple grated
1tsp fennel seeds, toasted and crushed
¼ bunch parsley, chopped finely
Pinch of salt
Pinch of pepper
Sprout slaw
200g brussels sprouts, shaved
1 red onion, sliced thinly
1 head of fennel, shaved
¼ bunch parsley, chopped
1 lemon, juiced
1tbs dijon mustard
Olive oil
Sea salt

METHOD

In a bowl mix together the rissole mixture making sure everything is well combined. Roll and form into rissoles. In a hot pan or bbq cook the rissole until golden all over and cooked through.
In a large bowl mix other the slaw ingredients. Add enough oil to coat everything and season to your liking.
Serve the rissoles with the slaw on the side and your favourite mustard.

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