Pork and apple rissoles
25 mins
2 tsp olive oil
½ cup Arborio rice
2 small zucchinis, grated
1 tsp reduced-salt vegetable stock powder
1 cup water
½ cup frozen peas, defrosted
2 tbsp fresh chives, finely chopped
2/3 cup reduced-fat cheddar cheese, grated
1/3 cup light cream cheese
1 cup wholemeal breadcrumbs
You can swap:
Step 1
Heat oil in a saucepan over a low heat.
Step 2
Add the rice and zucchini and stir for a few minutes.
Step 3
Add the stock powder and water and simmer for 15-20 minutes or until rice is cooked through and the water has been absorbed, adding more water if required to finish cooking the rice.
Step 4
Stir through the peas, chives and cheeses and allow to cool.
Step 5
Preheat the oven to 190oC and line a tray with baking paper.
Step 6
Roll the cooled mix into 12 balls and coat with breadcrumbs.
Step 7
Place on the baking tray and bake for 20-25 minutes or until golden.
Food safety tip: if you are taking leftovers for lunch, the arancini 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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