Pork and apple rissoles
25 mins
4 tbsp of reduced-fat Greek yoghurt*
1 tbsp honey
1 tbsp lemon juice
¼ tsp ground cumin
Freshly cracked pepper to taste
400g can no-added-salt chickpeas, drained & rinsed
1 large beetroot, grated
2 large carrots, grated
½ small green or red cabbage, finely sliced
1 bunch kale washed, stems removed & leaves torn
You can swap:
Step 1
In a small bowl whisk yoghurt, honey, lemon juice, cumin and a pinch of salt. Add pepper to taste.
Step 2
In a large salad bowl toss the chickpeas and vegetables together.
Step 3
Drizzle with the yogurt dressing.
© 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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