Pork and apple rissoles
25 mins
1½ cups self-raising flour
1 cup wholemeal self-raising flour
2 eggs, beaten
1 1/3 cups reduced-fat milk
1 medium carrot, peeled & grated
2 handfuls baby spinach, finely chopped
1 small onion, grated
225g can corn, drained
2 tbsp fresh dill, chopped (optional)
1 tbsp olive oil
3 tbsp reduced-fat spreadable cream cheese
You can swap:
Step 1
Place flour into a large bowl and whisk in the eggs and milk until smooth.
Step 2
Add the vegetables and dill and mix to combine.
Step 3
Heat the olive oil in a non-stick frypan over a medium heat. Spoon in rounded tablespoons of mixture into the pan and smooth them into round shapes.
Step 4
Cook until the mixture bubbles and is golden on the bottom. Turn and cook other side. Repeat with the rest of the mixture and cool all of the pikelets.
Step 5
Once cooled, spread half of the pikelets with cream cheese and top each with another pikelet to make sandwiches.
Serving suggestion: enjoy warm straight from the fry pan.
Food safety tip: if you are taking leftovers for lunch, fritters and cream cheese 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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