Pork Rissoles With Lentil Salad - cooking recipe

Ingredients

1/3 cup fresh soft white breadcrumbs
2 tbsp skim milk
1 lb ground pork
2 None spring onions, finely chopped
1 tbsp lemon juice
1 None fresh long red chili, finely chopped
1 clove garlic, minced
None None lemon wedges, to serve
None None Lentil salad
1 (13.5 oz) can brown lentils, rinsed, drained
4 oz cherry tomatoes, halved
2 oz spinach, shredded
1 None small red onion, finely chopped
3 tbsp fresh flat-leaf parsley leaves, coarsely chopped
2 tbsp lemon juice
3 tsp olive oil
1 clove garlic, minced

Preparation

Combine breadcrumbs and milk in a medium bowl. Add ground pork, onions, lemon juice, chili and garlic. Season. Shape into 8 rissoles. Transfer to a plate, cover with plastic wrap and chill for 15 mins.
Heat a large frying pan over medium-high heat. Lightly coat pan with oil. Cook rissoles for 3-4 mins per side, or until browned and cooked through.
Meanwhile, to make the lentil salad, combine all ingredients in a medium bowl. Season.
Serve rissoles with lentil salad and lemon wedges.