Pork and apple rissoles
25 mins
350g pumpkin, peeled, seeded & roughly chopped
1 cup wholemeal plain flour
1 cup plain flour
1½ tsp baking powder
1½ tsp baking soda
Pinch of salt
½ cup reduced-fat milk
2 large eggs, lightly beaten
3 tbsp margarine, melted & cooled
1 cup grated, reduced-fat tasty cheese
1 spring onion, thinly sliced (optional)
Olive oil
You can swap:
Step 1
Fill a saucepan with water and bring to the boil. Add the pumpkin, cover, reduce heat and simmer for 15 minutes until pumpkin is tender.
Step 2
Drain well and mash. Cool.
Step 3
Sift the flours, baking powder, baking soda and salt into a bowl.
Step 4
Add milk, pumpkin, eggs and margarine and lightly mix with a fork.
Step 5
Gently fold in the cheese and spring onions if using.
Step 6
Lightly grease a fry pan with olive oil and place over medium heat.
Step 7
Pour spoonfuls of the mix into the pan and cook for 2-3 minutes or until bubbles form on the top. Flip the pikelets and cook on the other side for another 1-2 minutes.
Step 8
Transfer cooked pikelets to a plate and repeat with the remaining mixture.
© 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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