Rissoles with a Fennel Surprise

Name: Rissoles with a Fennel Surprise
Yield: Serves 6–8
Ingredients: olive oil, for oiling; 675 g pork mince; 2–3 fennel bulbs, about 350–450g, stalks removed and leaves reserved; 2 tbsp crème fraîche; juice of 1 orange; 450 ml chicken stock; 380 g carrots, trimmed and peeled; sea salt and freshly ground black pepper; 1 tsp egg, beaten; a handful of dill leaves, roughly chopped; finely grated zest of 1 orange; 100 g fresh breadcrumbs

Preparation info

Serves
6–8

Difficulty
Medium

Appears in

Marvellous Meals with Mince

By Josceline Dimbleby

Published 2012

About

A dish of subtle flavours, this is excellent with creamy mash and a mixed leaf salad. If you have no homemade chicken stock use a good-quality stock cube.

Ingredients

2–3 fennel bulbs, about 350–450g, stalks removed and leaves reserved
olive oil, for oiling
675 g pork mince

Main course

Method

Slice the fennel bulbs into 1cm strips and steam or boil for 2–3 minutes, or until just tender. Rinse with cold water. Preheat the oven to 180°C/Gas mark 4. Oil a large roasting tray. Place the mince in a mixing bowl with the breadcrumbs, orange zest, dill, egg and seasoning and mix un