Pork and apple rissoles
25 mins
Olive oil
2 large potatoes, peeled & thinly sliced lengthways
1 large sweet potato, peeled & thinly sliced lengthways
2 zucchinis, thinly sliced lengthways
½ cup frozen corn kernels
½ cup frozen peas
8 eggs, lightly beaten
½ cup reduced-fat milk
½ cup reduced-fat ricotta cheese
½ cup reduced-fat tasty cheese, grated
1 tsp fresh thyme, leaves picked (optional)
You can swap:
Step 1
Preheat oven to 180°C. Grease a 20cm square cake tin or deep baking dish with olive oil.
Step 2
Steam or microwave the sweet potato and potato until just tender.
Step 3
In the base of the cake tin, layer half of the sweet potato followed by half of the potato.
Step 4
Then layer ¼ cup frozen peas and ¼ cup frozen corn. Top with a layer of half the zucchini.
Step 5
Repeat with the remaining sweet potato, potato, peas and corn then zucchini.
Step 6
Mix the eggs, milk, ricotta and ¼ cup of the cheese in a jug. Pour over the vegetables. Top with remaining grated cheese and the thyme (if using).
Step 7
Bake for 25-30 minutes or until golden and set. Cool for 5 minutes before serving.
© 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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