Pork and apple rissoles
25 mins
2 tbsp olive oil
½ onion, finely diced
1 clove garlic, minced
1 tsp ground coriander
1 tsp ground cumin
2 large zucchinis, grated with liquid squeezed out
1 bunch coriander, leaves picked, half of the stalks reserved
1 400g can salt-reduced chickpeas, drained & rinsed
1 cup wholemeal breadcrumbs
½ bunch parsley
Pinch salt
Ground black pepper
You can swap:
Step 1
Heat 1 tablespoon of olive oil in a fry pan over a medium heat, add the onion, garlic and spices and fry for 2-3 minutes.
Step 2
Place the grated zucchini, coriander stalks and leaves, chickpeas, breadcrumbs, parsley and onion mix in a food processor. Pulse until combined, but not smooth.
Step 3
With wet hands, divide the mixture into 8 and shape into ovals. Place on a tray and refrigerate for 20 minutes.
Step 4
Place remaining olive oil in a large frypan and heat over a medium heat. Add the kofta and cook, turning until golden on all sides.
Serving suggestion: you can add leftover kofta to wraps for an easy lunch solution.
Food safety tip: if you are taking leftovers for lunch, the kofta need 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
Sign up for FREE recipes, practical tips and up-to-date cancer prevention information in your inbox each month.
We will send this recipe to your inbox. Read our privacy collection statement first.