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Home > Recipes > Pork and apple rissoles

Pork and apple rissoles

Image of four pork and apple Rissoles on a large stone plate served on a wooden cutting board with parsley, cracked paper and a small dish of dipping sauce on the side
(6)
Preparation time: 10 minutes
Cooking time: 15 minutes
Makes: 12
 
Serves: 4
Image of four pork and apple Rissoles on a large stone plate served on a wooden cutting board with parsley, cracked paper and a small dish of dipping sauce on the side
  • 1 serve of vegetables per 3 rissoles
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Ingredients

500g pork mince
1 carrot, grated
1 granny smith apple, peeled & grated
1 onion, finely diced
2 sprigs of parsley, finely chopped
⅔ cup wholemeal breadcrumbs
1 egg, beaten
Pinch of salt
1 tbsp olive oil

Savvy swaps

You can swap:

Fresh parsley
Dried parsley

Tips

  • Choose lean pork mince as it is lower in saturated fat. 
  • Pork mince provides Vitamin B12. Vitamin B12 supports your immune system.  
  • Using wholemeal breadcrumbs provides a fibre boost. Fibre helps keep you fuller for longer. 

  • This is a good recipe for using up apples and carrots that are a bit old. 
  • Leftover rissoles can be frozen. 
  • Leftover rissoles and salad make a delicious sandwich filling. 

  • Pork mince is usually cheaper than beef mince.  
  • Buy pork mince when it is on special and freeze to use when you need. 
  • You can make your own breadcrumbs by blending or grating leftover bread crusts.  

Method

Step 1
In a large bowl, mix the pork, carrot, apple, onion, parsley and breadcrumbs. Add the egg and the pinch of salt and combine well. Form into 12 balls.

Step 2
Add olive oil to a non-stick frypan and heat over high heat. Add the balls to the pan and press lightly to form a pattie shape.

Step 3
Cook for 3-4 minutes or until golden then turn and cook for a further 2 minutes. Reduce heat to low and allow them to cook through.


Food safety tip: if you are packing leftovers for lunch, pork needs to be kept cold so pack an ice brick. 

Tips

  • Choose lean pork mince as it is lower in saturated fat. 
  • Pork mince provides Vitamin B12. Vitamin B12 supports your immune system.  
  • Using wholemeal breadcrumbs provides a fibre boost. Fibre helps keep you fuller for longer. 

  • This is a good recipe for using up apples and carrots that are a bit old. 
  • Leftover rissoles can be frozen. 
  • Leftover rissoles and salad make a delicious sandwich filling. 

  • Pork mince is usually cheaper than beef mince.  
  • Buy pork mince when it is on special and freeze to use when you need. 
  • You can make your own breadcrumbs by blending or grating leftover bread crusts.  

Rating

4.3
(6)

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© 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

Cancer Council NSW

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