Pork and Apple Balls

cook 20 mins
  • 1 small cox's apple, cored and grated (with skin on)
  • 1 small onion, grated
  • 250 g (8 oz) minced pork
  • 50 g (2 oz) wholemeal breadcrumbs
  • 3 tablespoons vegetable oil
  • tomato chutney
  • cherry tomato halves
  • Place the apple and onion in a bowl with the pork and, using a fork, mash all the ingredients together well. Shape into 16 rough balls. Place the breadcrumbs on a plate and roll the balls in the breadcrumbs to lightly coat.
  • Heat the oil in a large heavy-based frying pan and cook the balls over a medium-high heat for 8–10 minutes, turning frequently, until cooked through. Drain on kitchen paper.
  • Serve warm with tomato chutney and cherry tomatoes, and provide bamboo paddle skewers for dipping the balls in the chutney.
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