Pork and apple rissoles
25 mins
6 eggs
¾ cup wholemeal plain flour
2 large zucchinis, grated
2 large carrots, grated
½ cup corn kernels
½ cup peas
½ bunch chives, chopped
50g reduced-fat cheese, grated
Canola oil
You can swap:
Step 1
Preheat the oven to 180oC (160oC fan-forced). Grease a 20cm x 30cm baking dish with oil.
Step 2
Beat the eggs and flour together until smooth.
Step 3
Add the zucchini, carrot, corn, peas and chives and mix thoroughly.
Step 4
Pour the mixture into the dish, and sprinkle with cheese.
Step 5
Bake for 40 minutes or until set and golden on top.
Serving suggestion: serve hot or cold with a green garden salad.
Food safety: if you are taking leftovers for lunch, zucchini slice needs 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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