Pork and fennel kebabs with cauliflower rice
- 500g lean pork mince
- 1 small red onion, finely chopped
- 2 garlic cloves, crushed
- 1 baby fennel, finely chopped, (including fennel fronds)
- 1 teaspoon ground cumin
- 1 egg, lightly beaten
- 1 tablespoon gluten-free breadcrumbs
- 1 tablespoon lemon zest
- 1 medium cauliflower, cut into florets
- 2 tablespoons olive oil
- ¼ cup store-bought roasted red capsicum, thinly sliced
- 2 tablespoons fresh parsley leaves, finely chopped, plus extra to serve
- Tahini yoghurt dressing
- 200g reduced-fat Greek-style yoghurt
- 2 tablespoons tahini
- 2 tablespoons fresh parsley leaves, finely chopped
- ¹⁄³ cup lemon juice
1 Preheat oven to 200°C. Line a large baking tray with baking paper.
2 Place mince, onion, garlic, fennel, cumin, egg, breadcrumbs and lemon zest in a large mixing bowl. Season with freshly ground black pepper, then mix well to combine. Shape mixture into 7cm ovals to make 12 kebabs in total.
3 Place kebabs on prepared tray and lightly spray with olive oil. Bake for 10 minutes or until cooked through. Turn oven to grill and cook for a further 5 minutes or until golden brown.
4 Meanwhile, place cauliflower in a food processor and pulse until a rice consistency. Heat oil in a large frying pan over medium heat, then add cauliflower rice and cook, stirring occasionally, for 10 minutes. Add capsicum and parsley, stirring to combine.
5 Meanwhile, to make tahini yoghurt dressing, place all ingredients in a small bowl, mixing well to combine.
6 Divide cauliflower rice mixture among four serving plates. Top with kebabs and drizzle over dressing. Serve garnished with extra parsley.
You can use ready-made cauliflower rice, available from the freezer section of large supermarkets, instead of making your own in step 4.
Nutrition Info (per serve)
Total fat 23.4g
–Saturated fat 4.1g
Dietary fibre 6.4g
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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