Pork and apple rissoles
25 mins
Olive oil
1½ cups wholemeal self-raising flour
1½ cups self-raising flour
2 cups reduced-fat natural yoghurt
¼ cup no-added-salt tomato paste
1 cup baby spinach, chopped
½ cup basil leaves, chopped
½ red capsicum, diced
½ cup mozzarella cheese, grated
You can swap:
Step 1
Pre-heat oven to 180oC. Grease a round 22cm baking dish with olive oil and line with baking paper.
Step 2
Mix both the flours and yoghurt in a bowl. Knead on a floured surface for a few minutes. Add more yoghurt if the mix is too dry or extra flour if too wet.
Step 3
Roll out the dough with a rolling pin and shape into a rectangle about 0.5cm thick.
Step 4
Spread the dough with tomato paste and sprinkle with the spinach, basil, capsicum and cheese.
Step 5
Roll the dough, from the long side, into a log. Cut into 12 pieces and place in the baking tin, pushing them up against each other. Bake for 20 minutes or until golden and cooked through. Allow to cool slightly 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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