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| Estimated Times |
Preparation time: 20
Cooking time: 15
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Ingredients
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225
250
servings
| 1 | pcs. | Onion(s) ~75 g |
| 500 | g | Minced pork 6% |
| 1 | dl | Water ~100 g |
| 1.5 | pcs. | Egg whites ~37.5 g |
| 2 | tsp | Sea salt ~11 g |
| 4 | pinch | Black Pepper ~1.5 g |
| 1 | dl | Wheat flour ~60 g |
| 25 | g | Frying/baking margarine 80% |
| 1 | kg | Carrots ~1000 |
| 3 | pcs. | Apple ~480 g |
| 1 | dl | Orange juice ~100 g |
| 1 | tbsp | Olive oil ~13.7 g |
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Directions
Chop the onion.
Place the mince in a bowl and add the chopped onion, egg white, water, salt and pepper and mix well. Finally, add the flour - the mixture should be firm enough to shape into rissoles.
Put the margarine in the frying pan and, when it is warm, shape the mince into rissoles and add to the pan. Fry the rissoles for approx. 6 mins. depending on their size until they are cooked through.
Coarsely grate the carrots and apples - pour the juice and oil over and mix well.
Serve the rissoles with the raw vegetable salad.
Tip
Carrots contain a high level of vitamin A. To help the body absorb it, it is a good idea to add oil to the salad, as vitamin A is fat soluble - so you absorb it better.
There are 1½ egg whites to a carton.
You could use 1 whole egg instead. I use egg whites due to the high cholesterol content of egg yolks (and to keep the calories down).
Nutritional data
481 Kcal Per Serving
F: 18 g, P: 31 g, C: 54 g, DF: 11 g
1,925 Kcal (80 Kcal/100 g)
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