Pork Rissoles With Lentil Salad

• 1/3 cup fresh soft white breadcrumbs
• 2 tbsp skim milk
• 1 lb ground pork
• 2 None spring onions, finely chopped
• 1 tbsp lemon juice
• 1 None fresh long red chili, finely chopped
• 1 clove garlic, minced
• None None lemon wedges, to serve
• None None Lentil salad
• 1 (13.5 oz) can brown lentils, rinsed, drained
• 4 oz cherry tomatoes, halved
• 2 oz spinach, shredded
• 1 None small red onion, finely chopped
• 3 tbsp fresh flat-leaf parsley leaves, coarsely chopped
• 2 tbsp lemon juice
• 3 tsp olive oil
• 1 clove garlic, minced

1. Combine breadcrumbs and milk in a medium bowl. Add ground pork, onions, lemon juice, chili and garlic. Season. Shape into 8 rissoles. Transfer to a plate, cover with plastic wrap and chill for 15 mins.
2. Heat a large frying pan over medium-high heat. Lightly coat pan with oil. Cook rissoles for 3-4 mins per side, or until browned and cooked through.
3. Meanwhile, to make the lentil salad, combine all ingredients in a medium bowl. Season.
4. Serve rissoles with lentil salad and lemon wedges.

fresh soft white breadcrumbs, milk, ground pork, spring onions, lemon juice, long red chili, clove garlic, lemon wedges, salad, brown lentils, cherry tomatoes, red onion, parsley, lemon juice, olive oil, clove garlic

Taken from recipes-plus.com/api/v2.0/recipes/33817 (may not work)