Pork and apple rissoles
25 mins
2 tbsp salt-reduced soy sauce
1 tbsp honey
1 clove garlic, chopped
2 small zucchinis, thickly sliced
1 red capsicum, cut in 2cm dice
1 yellow capsicum, cut in 2cm dice
1 red onion, cut in 2cm dice
2 cups cherry tomatoes
1 tbsp olive oil
Variations:
300g firm tofu, drained, cut in 2cm cubes
300g pork fillet, cut in 2cm cubes
Tip:
When chopping the ingredients, make sure everything is about the same size, so they cook evenly.
You can swap:
Step 1
Combine the soy sauce, honey and garlic and set aside.
Step 2
Skewer just vegetables or a combination of tofu and vegetables or pork and vegetables. Brush each kebab lightly with olive oil.
Step 3
Heat a pan until hot. Add the kebabs and cook, turning on each side, until the vegetables are soft, and the pork (if using) is cooked through.
Step 4
Brush with the soy sauce mix and cook for a further minute. Remove and serve hot.
Food safety tip: if you are packing leftovers for lunch, kebabs 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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