This rissole and risoni dish is exactly what your busy midweek needs. Consider it a bit of R'n'R, with the fact it's on the table in under an hour providing the 'rest', and the meditative pleasure of making the pork patties bringing some much-needed 'relaxation'. Of course, it's also delicious.
Peel and crush garlic. Place garlic, mince, panko breadcrumbs, mustard, 2 teaspoons water, ¼ teaspoon sea salt and pepper in a bowl and, using clean hands, mix well to combine. Divide the mixture evenly into 4 thick patties.
Peel and finely chop eschalot. Grate zucchini. Trim and halve beans. Pick dill leaves from their stems and and roughly chop. Dissolve stock cube in 375ml (1½ cups) boiling water.
Heat ½ the oil in a frypan over medium heat, add eschalot and zucchini with a sprinkle of salt and cook for 5–7 minutes or until softened.
Add risoni and stock to pan, increase heat to high and bring to the boil. Reduce heat to medium and cook, stirring occasionally, for 6 minutes. Add beans and cook for a further 4 minutes or until risoni and beans are tender and most of the water has been absorbed. While risoni is cooking, continue with step 5.
Heat remaining oil in a frypan over medium-high heat. Add rissoles and cook for 4 minutes each side or until browned and cooked through.
Cut lemon in wedges. Stir dill through risoni and season with black pepper. Divide risoni between bowls and top with rissoles. Serve with yoghurt and lemon wedges.