Pork and apple rissoles
25 mins
1 medium sweet potato, peeled & diced into 2cm cubes
200g green beans, topped & halved
1 tbsp olive oil
1 tbsp reduced-fat natural yoghurt*
1 tbsp white wine vinegar
3 sprigs thyme, leaves removed
1 clove garlic, minced
Freshly cracked pepper to taste
1 400g can salt-reduced kidney beans, drained & rinsed
150g jarred roast capsicum, sliced finely
100g rocket leaves
You can swap:
Step 1
Place the sweet potato in a steamer basket above a rapidly boiling pot of water. Steam for approximately 25 minutes or until the sweet potato is tender but not mushy. Remove and allow to cool.
Step 2
Repeat the steaming process with the green beans and steam for 3-5mins. Remove and allow to cool. The vegetables can be steamed well in advance & cooled in the fridge.
Step 3
In a small bowl, whisk together the oil, yoghurt, vinegar, thyme, garlic and seasoning.
Step 4
In a large bowl gently toss together the sweet potato, both beans and capsicum with the dressing.
Step 5
Spread the rocket leaves on serving platter then mound the vegetables on top.
Food safety tip: If you are taking leftovers for lunch, bean salad needs to be kept cold so pack an ice brick.
© 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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