I can only make oven baked ones. If I try to pan fry them they always fall to pieces. Just remembered the recipe I use (which is out of the Dinnerlady book) also includes grated cheese and obviously the herbs and garlic are optional.
Thai Pork Rissoles with Lime Leaves, Chillies and Mint
125g fatty bacon, e.g. pancetta 4 spring onions, roughly chopped 8 large lime leaves a knob of ginger about the size of your thumb, grated a large, hot chilli, chopped 4 cloves of garlic, chopped a handful of mint leaves, about 12 450g minced pork a little oil for frying
Mince the bacon in a food processor.
Throw into the food processor bowl the spring onions, lime leaves (removing any tough stems), the grated ginger, chilli, garlic and mint. Season generously with black pepper and salt.
Whizz until the aromatics are finely incorporated into the bacon
Mix with the minced pork and set aside in the cool while the mixture stiffens and the aromatics flavour the meat
To cook, heat a little oil in a frying pan (any sort of oil will do - you need enough to cover the bottom of the pan in a shallow layer)
Shape the seasoned pork into about 12 little patties or into small meat balls (whichever you prefer - I usually make them into meat balls) and drop them into the hot fat. You may need to do this in batches depending on the size of the patties/meatballs/your pan
Fry until cooked through - probably around 10 minutes - check by cutting into one and if it's pink cook for a bit longer
Make a dipping sauce:
5 tablespoons rice vinegar 4 tablespoons sugar 1 tablespoon soy sauce small red chilli, seeded and finely chopped small handful of coriander leaves, chopped
Bring the vinegar and the sugar to the boil in a small saucepan and boil till it turns sticky, a bit like thin golden syrup
I normally do this one with pork sausage meat but it's practically pork mince and plan to swap to mince for convenience.
Fry mince in olive oil with a teaspoon of fennel seeds. Once browned, add zest of one lemon, chopped clove of garlic and then any/all combination of small chopped chilli/nutmeg/cloves/other Italian herbs that go with sausages. Fry lightly for a minute then add a handful of chopped tomatoes (if it's mince, I'd be tempted to put in half a can of chopped) add 100 ml each of white wine and milk and allow to reduce. Stir through 1 - 2 tablespoons of cremefraiche at end and serve with penne pasta parmesan, salt and pepper.
If you want to up the vegetable quotient, throw some frozen spinach into the past when you cook it.
I also do ragu with a mix of pork and beef mince - yummy.
Sarah raven has a nice recipe for pork mince with loads of rosemary and pasta.
Its basically a fried onion, pinch of chilli, pork mince and loads of chopped rosemary with a glass of white wine. Cook it for about 20 mins and then toss with pasta and serve with loads of fresh parmesan.
I concocted this a few months ago and the kids love it!
approx 1lb pork mince. Add any kind of chopped/minced vegetables you like (I have to hide mine to get them down the kids) Add apple and mint jelly / mint jelly and half an apple. season, shape into walnut size pieces and then cover in breadcrumbs. cook in the oven (180C fan) for about 30 minutes. Delicious!