800g pork and veal mince (you will have to make your own after removing all fat and
marbeling)
1 1/2 cups fresh bread crumbs
1 egg white lightly beaten
2 tspns chopped fresh thyme
3 tbspn fruit chutney
1 clove garlic crushed
4 thin rashers low fat bacon cut in half lengthwise
8 sprigs fresh thyme
Place the mince, bread crumbs, egg white, thyme, chutney and garlic in a large bowl.
Season and mix with your hands. Divide the mixture into 8 even portions and form into patty
shapes. Wrap a length of bacon around the patty – secure with a toothpick. Tuck a sprig of
thyme under the bacon. Repeat with the remaining patties. Heat a lightly greased (with MCT
OIL) frying pan, add the patties and cook over medium heat for about 6 minutes each side or
until well browned and cooked through.
marbeling)
1 1/2 cups fresh bread crumbs
1 egg white lightly beaten
2 tspns chopped fresh thyme
3 tbspn fruit chutney
1 clove garlic crushed
4 thin rashers low fat bacon cut in half lengthwise
8 sprigs fresh thyme
Place the mince, bread crumbs, egg white, thyme, chutney and garlic in a large bowl.
Season and mix with your hands. Divide the mixture into 8 even portions and form into patty
shapes. Wrap a length of bacon around the patty – secure with a toothpick. Tuck a sprig of
thyme under the bacon. Repeat with the remaining patties. Heat a lightly greased (with MCT
OIL) frying pan, add the patties and cook over medium heat for about 6 minutes each side or
until well browned and cooked through.
Little Leakers
Pork And Veal Rissoles