Pork and apple rissoles
25 mins
2 zucchinis, grated & liquid squeezed out
1 cup fresh, frozen or canned corn kernels
1 cup red capsicum, finely diced
4 eggs
½ cup grated Parmesan cheese
½ cup chopped, fresh dill
6 tbsp wholemeal plain flour
Olive oil
Minty yoghurt dip to serve (optional)
You can swap:
Step 1
Place the zucchini, corn, capsicum, eggs, Parmesan, dill and flour in a bowl. Mix well.
Step 2
Grease a large fry pan with olive oil and heat over a medium heat.
Step 3
Working in batches, fill an ice-cream scoop (or large spoon) with the mixture and drop onto the pan.
Step 4
Flatten the fritters out slightly with a spoon. Cook for approximately 4 minutes or until brown, flip and continue to cook until that side is brown and cooked through.
Serving suggestion: serve with minty yoghurt dip.
Food safety tip: if you are taking leftovers for lunch, fritters 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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