Pork and apple rissoles
25 mins
2 400g cans no-added-salt lentils, drained & rinsed
2 cups wholemeal breadcrumbs
1 onion, finely diced
½ cup coriander, finely chopped (optional)
½ tsp garlic powder
1 tsp cumin
2 eggs, lightly beaten
Pinch of salt
1 tsp olive oil
6 wholemeal buns, halved
2 tomatoes, sliced
6 lettuce leaves
1 avocado, peeled & flesh mashed with a little lemon juice
Minty yoghurt dip
You can swap:
Step 1
Mix the lentils, breadcrumbs, onion, coriander, spices, egg and pinch of salt together in a large bowl.
Step 2
Place half the mixture in a food processor and process until smooth.
Step 3
Combine with the other half of the mixture.
Step 4
Divide the mixture and form into 6 patties.
Step 5
Grease a non-stick frypan with olive oil and heat over medium heat.
Step 6
Cook the patties for 2-3 minutes or until golden then turn and cook for a further 2 minutes. Reduce heat to low and allow them to cook through.
Step 7
Toast the buns, spread the avocado on the bottom layers, top with the lentil burger, tomato and lettuce and finish with minty yoghurt dip.
Serving suggestion: for the lunchbox serve the lentil burger in a fresh untoasted bun. Pack the tomato, lettuce and minty yoghurt dip separately.
Food safety tip: if you are packing leftovers for lunch, lentil patties need 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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