Pork and apple rissoles
25 mins
500g chicken mince
1 garlic clove, finely grated
1 tbsp reduced-salt soy sauce*
2 tsp ginger, finely grated
1 carrot, grated
4 spring onions, thinly sliced
½ bunch fresh coriander, finely chopped
½ cup reduced-salt chicken stock*
2 tbsp olive oil
Toasted sesame seeds (optional)
You can swap:
Step 1
In a medium bowl, mix the chicken, garlic, soy sauce, ginger, carrot, spring onions, coriander and stock to combine.
Step 2
Form mix into 2.5cm round balls.
Step 3
Heat the olive oil in a large non-stick frypan over medium-high heat. Add the meatballs and cook, turning occasionally, until golden brown all over, 8–10 minutes.
Step 4
Sprinkle with toasted sesame seeds if using.
Serving suggestion: serve with a fresh green salad or stir fry vegetables and Asian noodles.
Food safety tip: if you are taking leftovers for lunch, chicken 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.
Some images on this site have been supplied by Cancer Council Western Australia's Crunch & Sip website
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