Pork and apple rissoles
1
serves of vegetables in each serve
Preparation time: 10 minutes
Cooking time: 15 minutes
Serves: 4
0.5 serves of vegetables per 2 rissoles
Diet and Allergies:
Preparation time: 10 minutes
Cooking time: 15 minutes
Serves: 4
0.5 serves of vegetables per 2 rissoles
Diet and Allergies:
Ingredients
500g pork mince
1 carrot, grated
1 granny smith apple, peeled & grated
1 brown onion, finely diced
2 sprigs of parsley, finely chopped
⅔ cup wholemeal breadcrumbs
1 egg, beaten
Pinch of salt
1 tbsp olive oil
Method
Step 1
In a large bowl, mix the pork, carrot, apple, onion, parsley and breadcrumbs. Add the egg and the pinch of salt and combine well. Form into 12 balls.
Step 2
Add olive oil a non-stick frypan and heat over high heat. Add the balls to the pan and press lightly to form a pattie shape.
Step 3
Cook for 3-4 minutes or until golden then turn and cook for a further 2 minutes. Reduce heat to low and allow them to cook through.
Cook in batches depending on the size of your pan.
Ingredient swap:
- If you don’t have fresh parsley, you can use dried.
Budget tips:
- Buy pork mince when it is on special and freeze to use when you need.
- You can make your own breadcrumbs by blending or grating leftover bread crusts.
Reduce waste:
- This is a good recipe for using up apples and carrots that are a bit old.
- Leftover rissoles can be frozen.
Nutrition tips:
- Choose lean pork mince as it is lower in saturated fat.
- Pork mince provides Vitamin B12. Vitamin B12 supports your immune system.
