Turkey and spinach rissoles
25 mins
1 tbsp margarine, melted
1 tsp olive oil
3 spring onions, finely sliced
¼ small red capsicum, finely diced
1½ cups self-raising flour
½ cup reduced-fat milk
1 egg, beaten
1 zucchini, grated & liquid squeezed out
1 220g can reduced-salt baked beans
⅓ cup reduced-fat tasty cheese, grated
You can swap:
Larger cans of baked beans are usually cheaper. Use leftover baked beans on toast as a snack or in a jaffle.
Step 1
Preheat oven to 180°C. Grease a mini muffin tin with oil or line with paper cases. Melt the margarine in a small saucepan or in a microwave.
Step 2
Heat oil in a small non-stick pan, add the spring onion and capsicum and cook for 2 minutes, or until the vegetables have softened.
Step 3
Remove from heat and drain on absorbent paper.
Step 4
Sift the self-raising flour into a large bowl.
Step 5
Mix the milk, egg and melted margarine together in a jug.
Step 6
Make a well in the centre of the flour and gradually pour in the milk, egg and margarine while mixing gently.
Step 7
Fold in the cooked onion and capsicum, zucchini, baked beans and cheese until just combined.
Step 8
Spoon into the muffin tin and bake for 12-15 minutes until cooked through and golden.
Step 9
Remove muffins from the tin and cool on a cake rack.
Larger cans of baked beans are usually cheaper. Use leftover baked beans on toast as a snack or in a jaffle.
© Cancer Council NSW 2024 Head Office Address: 153 Dowling Street, Woolloomooloo NSW 2011. Cancer Council NSW is registered with the Australian Taxation Office as an Income Tax Exempt Charity: Charitable Fundraising Authority No. 18521.
Some images on this site have been supplied by Cancer Council Western Australia's Crunch & Sip website
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