Pork and apple rissoles
25 mins
1 cup pumpkin, cut into 1cm dice
1 zucchini, grated & liquid squeezed out
3 spring onions, finely sliced
1 cup baby spinach leaves, chopped
2 eggs
1 cup reduced-fat milk
½ cup sunflower oil
Salt & pepper
1 cup wholemeal plain flour
1 cup plain flour
2 tsp baking powder
2 tbsp pumpkin seeds (pepitas)
You can swap:
Step 1
Preheat oven to 180°C. Line a muffin tray with muffin cases.
Step 2
Place pumpkin in a microwave-safe bowl, cover with water and cook in the microwave for 3 minutes or until slightly softened. Drain and mash.
Step 3
Add the zucchini, spring onions and spinach to the mashed pumpkin and mix.
Step 4
In a small bowl, lightly beat together the eggs, milk and oil and pour over the vegetables. Season with a pinch of salt and pepper.
Step 5
Sift the flours and baking powder over the top of the vegetables and stir until just combined.
Step 6
Spoon the mixture into the muffin cases and sprinkle with pumpkin seeds.
Step 7
Bake for 25 minutes or until cooked through and golden.
Food safety tip: if you are taking leftovers for lunch, muffins 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
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