Ingredients

The following ingredients have 4 Servings
  • 750 g Minced pork
  • 1 large Onion (grated on a cheese grater)
  • 4.5 tbsp Flour
  • 4.5 tbsp Porridge oats
  • 60 ml Milk
  • 1.5 Egg whites
  • 1.5 tsp Salt
  • 1 tsp Pepper
  • 2 tbsp Oil for frying

Instruction

  • Whisk the egg white until stiff with an electric hand whisk.
  • Add the minced pork, onions, seasoning, flour and oats and mix well with your hand.
  • Add the milk and mix well (you don’t want an overly wet mixture).
  • Heat the oil in a large non-stick frying pan.
  • Shape a tablespoon full of the mixture between 2 tablespoons to make a quenelle (a sort of three sided rugby ball shape).
  • Fry on a moderate heat on all three sides for about 15 minutes in total until cooked through and not pink.
  • A good indicator as to when they are ready is when they are firm to the touch when prodded with the back of a fork (which should be used to turn them).
  • Can be served immediately, kept warm under foil in an oven or cooled down and refrigerated to serve cold.
  • This recipe can easily be scaled back to a 500g pack size of minced pork by taking away a third of all the above ingredients.