Turkey and spinach rissoles
25 mins
1 cup self-raising flour, preferably wholemeal
2 tbsp caster sugar
2/3 cup reduced-fat milk
1 egg
3/4 cup frozen blueberries
Olive oil
You can swap:
Step 1
Add the flour and sugar to a large bowl.
Step 2
In a jug, whisk the milk and egg to combine.
Step 3
Slowly add the egg mixture into the flour and whisk until well combined. Gently fold through the blueberries.
Step 4
Grease a large non-stick frypan with olive oil and heat over medium heat. Scoop a tablespoon of the mix into the pan, cooking up to four pikelets at a time. Cook for 1 minute or until bubbles appear on the surface and pikelets are golden underneath. Turn and cook for a further 1 minute or until golden.
Step 5
Transfer to a plate and cover with a clean tea towel. Repeat with remaining batter, greasing the pan between each batch.
© 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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