Pork and apple rissoles
25 mins
1 tbsp olive oil or canola
500g lean beef mince
1 carrot, grated
1 zucchini, finely diced
1 brown onion, diced
1 stick celery, diced
1 red capsicum, seeded & diced
2 cloves garlic, crushed
1 tbsp tomato paste
400g can chopped tomatoes, preferably reduced salt
1 tsp dried mixed herbs
3 bay leaves, dried or fresh
250ml reduced-salt beef stock*
You can swap:
Step 1
Add olive oil to a large non-stick frypan or pot and heat over medium heat.
Step 2
Add the beef mince to the pan and break up with a wooden spoon until browned. Tip into a bowl.
Step 2
In the same pan, fry the carrot, zucchini, onion, celery, capsicum and garlic for 10 minutes until soft.
Step 4
Add the browned mince, tomato paste, canned tomatoes, herbs and stock. Bring to a simmer and cook for 45 minutes, until the sauce is thick.
Step 5
Remove the bay leaves before serving.
Serving suggestions: Serve with pasta and a shaving of cheese over the top or use as a sandwich filling.
© 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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