Name: Pork Rissoles with Grilled Veggies & Quinoa Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 500g extra lean pork mince; 2 cloves garlic, finely grated; 2 teaspoons smoked paprika; 1 teaspoon each ground cumin and coriander; 4 flat mushrooms, cut into 1cm thick slices; 2 small red capsicums, cut into 3cm wide strips; 2 medium zucchinis, cut into 5mm thick slices on the diagonal; 1/4 cup roasted red pepper dip; Quinoa Salad, to serve (see below)

Pork Rissoles with Grilled Veggies & Quinoa Salad

Low in fat and low carb, this makes a great dinner option for the entire family.

Serves 4

Prep

10M

Cook

10M

Total

20M

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Ingredients

500g extra lean pork mince

2 cloves garlic, finely grated

2 teaspoons smoked paprika

1 teaspoon each ground cumin and coriander

4 flat mushrooms, cut into 1cm thick slices

2 small red capsicums, cut into 3cm wide strips

2 medium zucchinis, cut into 5mm thick slices on the diagonal

1/4 cup roasted red pepper dip

Quinoa Salad, to serve (see below)

Method

Combine mince, garlic, paprika, cumin and coriander in a large bowl and season with ground black pepper. Mix well with clean hands. Divide mixture into 12 portions and shape into balls, flattening slightly to form patties.

Preheat a grill pan or barbecue hotplate over medium-high heat. Spray rissoles and vegetables lightly with olive oil spray.

Season vegetables with cracked black pepper. Cook the mushrooms, capsicum and zucchini for 4-5 min each side or until just tender and cook the rissoles for 3-4 min each side or until cooked through. Serve rissoles with grilled vegetables, Quinoa Salad and a dollop of yoghurt dip. Garnish with lemon wedges.

QUINOA SALAD

Toss 2 cups cooked and cooled white quinoa with 4 cups rocket and spinach salad mix and 1/4 cup 100% fat free balsamic salad dressing in a bowl until combined.

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Ingredients

Method

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