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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
(2)
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

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

Rating

5
(2)

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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

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