Turkey and spinach rissoles
25 mins
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
You can swap:
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.
© 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.
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