Pork and apple rissoles
25 mins
1 tbsp olive oil
1 onion, diced
2 cloves garlic, crushed
2 sticks celery, chopped
1 tsp ground cumin
½ tsp ground turmeric
1 tsp ground cinnamon
3 large eggplants, cut into 3cm dice
1 400g can Roma tomatoes
1 400g can no-added-salt chickpeas
1 tsp reduced-salt vegetable stock powder*
10 dried apricots, chopped
You can swap:
Step 1
Heat oil in a large heavy-based saucepan over medium heat.
Step 2
Add the onion, garlic, celery and spices and cook for 5 minutes until they start to soften,
Step 3
Add the eggplant and continue to cook for 10 minutes, stirring frequently.
Step 4
Add the tomatoes, chickpeas and their water, stock powder and apricots.
Step 5
Stir, cover and simmer for an hour or until thick and the eggplant is cooked through.
Serving suggestion: serve with a dollop of natural yoghurt and couscous.
© 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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