Pork and apple rissoles

What you’ll need

Serves 4

  • 900g minced pork
  • 1 cooking apple, peeled and grated
  • 1 egg
  • handful of sage, finely chopped
  • 1 red onion, finely chopped
  • 2 vegetable stock cubes
  • 1 tablespoon olive oil
  • 1/4 teaspoon cornflour

The easy bit

  1. Mix the mince, apple, egg and sage (reserving a pinch of sage for the gravy) together in a bowl and season well.
  2. Shape into eight equal balls and press flat to 1 inch thickness.
  3. Fry on a medium heat for 5 – 6 minutes on each side until cooked through, then place in the oven to keep warm.
  4. For the red onion gravy, using the same pan, gently fry the onion in the oil until golden and add a pinch of sage.
  5. Dissolve the stock cubes in water as the packet directs and pour over the onions. Increase the heat until boiling.
  6. Mix the cornflour with a teaspoon of water and add the mixture to the gravy and stir.
  7. Once thickened, pour gravy over the patties and serve with seasonal greens.