Less than 45 minutes
Serves 4
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Ingredients:
- Canola oil, for frying
- 1 onion, chopped
- 1 packet (about 500g) pork bangers, casing removed
- ½ tsp (3ml) cayenne pepper
- 1 tsp (5ml) dried mixed herbs (fresh works well too)
- 1 Tbsp (15ml) Dijon mustard
- 1 egg, whisked
- 3 slices white bread, torn or 1 cup (250ml) breadcrumbs
- Salt and milled pepper
Dressing:
- ¼ cup (60ml) canola or olive oil
- 1 tsp (5ml) Dijon mustard
- ½ tsp (3ml) honey
- Juice (30ml) of ½ lemon
- Salt and milled pepper
- ¼ head red cabbage, shredded
- ½ cucumber, sliced
- ½ packet (100g) assorted tomatoes, quartered
Method:
- Heat oil in a pan and fry onion for 3-5 minutes.
- Remove and set aside.
- Combine remaining meatball ingredients with onion.
- Roll into 16 equal-sized balls and chill in the fridge for 30 minutes to firm up.
- Heat oil in the same pan and fry meatballs in batches for 5-7 minutes or until golden and cooked through.
- Drain on kitchen paper and set aside.
- Combine dressing ingredients.
- Layer mason jars with dressing, then salad bits and meatballs.
- Store in a cooler box until ready to serve (shake to dress salad).