Pork Rissoles On Potato Rsti With Leek Puree

Preheat oven to hot.

Combine pork, garlic, onion, mint, egg white and breadcrumbs in large bowl. Using hands, shape pork mixture into 18 patties; place on lightly oiled tray. Cover; refrigerate 30 minutes.

Meanwhile, peel and coarsely grate potatoes; using hand, squeeze out excess liquid. Combine potato, flour and extra egg white in large bowl. Using hands, shape potato mixture into 12 patties. Place potato rsti, in single layer, on lightly oiled oven trays; bake, uncovered, turning once, in hot oven about 30 minutes or until rsti are browned both sides.

Heat large oiled heavy-based saucepan; cook leek, stirring, until softened. Blend or process leek with milk until mixture forms a thick puree.

Meanwhile, heat large oiled non-stick frying pan; cook rissoles, in batches, until browned both sides and cooked through.

Stack three patties and two rsti on each serving plate; top with leek puree.