Pork and apple rissoles
25 mins
1 tbsp canola oil
1 clove garlic, crushed
1 cm ginger, crushed
½ carrot, finely grated
1 zucchini, finely grated
½ red capsicum, finely sliced
½ cup frozen corn kernels
400g pork mince
1 can salt-reduced lentils, drained
2 tbsp oyster sauce*
½ lemon, juiced
2 spring onions, finely chopped
16 lettuce leaves
You can swap:
Step 1
Heat the oil in a large frypan or wok over medium-high heat until hot. Add the garlic and ginger and cook for 1 minute.
Step 2
Add the carrot, zucchini, capsicum and corn and stir fry for 1-2 minutes until soft. Remove from the pan.
Step 3
Add the mince and cook until brown, breaking up the mince with a wooden spoon.
Step 4
Add the lentils and vegetables back to the pan and stir through.
Step 5
Reduce heat to low, add the spring onions, oyster sauce and lemon juice and stir to combine. Serve spooned into lettuce leaf cups.
© 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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