Healthy sausage rolls
- 2 slices multigrain bread
- 250g premium beef mince
- 250g chicken mince
- 1 onion, diced
- 2 zucchini, grated
- 2 carrots, grated
- 1 cup diced mushrooms
- 1 red capsicum, diced
- 1 large Granny Smith apple, grated
- 1 egg
- 2 tbs no-salt tomato paste
- 1 bunch parsley or coriander, chopped
- ¼ tsp sweet paprika
- 8 wheat mountain bread wraps
Preheat the oven to 180°C. To make the breadcrumbs, toast the bread, then place the pieces in a food processor and mix on high for 5 seconds until they form breadcrumbs, or place them in a plastic bag and smash with a rolling pin.
Place all of the ingredients except the wraps in a large bowl and combine well. With clean, dry hands, place the mixture down one edge of a wrap, in a sausage shape. Brush the edges of wrap with the water and roll up firmly. Cut into 2 pieces.
Repeat with the remaining mixture and wraps. Place the rolls on a tray lined with baking paper and cook for 25 minutes. Serve hot.
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