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Apple & Onion Pork Rissoles

Apple & Caramelized Red Onion Pork Rissoles

We loved the flavor, texture, and versatility of this recipe! You can make smaller bite-size Rissoles for a picnic lunch to stuff into pitas with salad and relish or serve hot with veggies and gravy. Mmmm mmmm… so good.


500g pork mince
1 red onion – finely chopped
1 Tbsp balsamic vinegar
1 Tbsp brown sugar
1 Tbsp fresh chopped parsley
2 medium green apples – peeled and grated
1 tsp wholegrain mustard
½ tsp salt
½ tsp pepper
¾ cup plain breadcrumbs
4 tsp minced garlic
2 tsp Dijon mustard
1 Tbsp olive oil
2 eggs
1 Tbsp oil – for frying
1 Tbsp butter – for frying



  • Fry the onions until translucent, then add the balsamic vinegar and brown sugar and fry for a little while longer until it has that glazed look happening. Set aside and allow to cool.
  • Combine all of the ingredients, along with the caramelized onion, into a mixing bowl.
  • Make sure your hands are clean then get your hands in there and mix it all together really well, until you feel a nice even consistency develop.
  • Rinse your hands and then coat them in some oil before you form the little rissole balls by rolling them between your palms.
  • Make them whatever size works for your meal plan.
  • Allow the rissole balls to rest for 10 minutes or so before frying.

Pack 14 – 15 briquettes onto the coal grid inside your PotjieKing. Put a couple of firelighters in the bottom section and get that going. Place the griddle plate onto the PotjieKing – skottle side up –  and let it heat up for a minute.

Add in the oil and butter and place the Rissoles into the skottle pan to fry. If you have made large Rissoles then covering them with the PotjieKing dome lid works a treat to ensure they are evenly cooked and not overdone on either side.


PotjieKing – Feeding Adventure Since 2008