Turkey and spinach rissoles
25 mins
1 egg
125g margarine
½ cup raw sugar
¾ cup natural Greek yoghurt
1 tbsp vanilla essence
½ cup reduced-fat milk
1 cup self-raising flour
½ cup wholemeal self-raising flour
½ cup desiccated coconut
400g can pear slices in natural juice, drained
You can swap:
Step 1
Preheat the oven to 180oC. Grease and line a 20cm x 20cm square baking tin.
Step 2
Place the egg, margarine, sugar, yoghurt, vanilla essence and milk into the bowl of a food processor or stand mixer and mix until combined. If using a food processor, move mixture to a bowl.
Step 3
Add the flours and coconut and fold through.
Step 4
Dice half of the pear slices, add to the batter and fold through.
Step 5
Spoon into the baking tin. Arrange the remaining pear slices on top to decorate.
Step 6
Bake for 25 minutes until golden and cake bounces back when touched. Allow to cool and then slice.
© 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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