Turkey Rissoles
Similar to a ground mince patty, rissoles are an Australian classic. These turkey rissoles are made with onion, zucchini, coriander and spices. Serve with a wedge of lemon and vegetables on the side.
Servings: 5 people
Calories: 280kcal
Ingredients
- 1 small onion
- 1 zucchini
- 2 large garlic cloves
- ½ cup panko breadcrumbs
- 500 g turkey mince
- 1 egg
- ½ teaspoon Italian herbs
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon red chili powder
- 2 teaspoons Worcestershire Sauce
- ½ cup coriander finely chopped
- Oil for shallow frying
Instructions
- Place the onion, zucchini and garlic in a food processor and pulse for a few seconds till finely chopped. Place the mixture into a large bowl. In case a food processor is not available, the vegetables can also be grated using a box grater.
- In the same bowl, add the remaining rissole ingredients – ground turkey mince, spices, herbs, egg and breadcrumbs.
- Mix well. In case the mixture is too wet, add another tablespoon of breadcrumbs to bring it together.
- At this point, you can make a mini rissole and fry it off to taste the seasoning. Adjust if necessary.
- Scoop up about ¼ cup of mixture and form a rounded circular patty. Indent the middle slightly with your thumb – this is to prevent the rissoles from puffing up. Repeat with the remaining mixture – this will make about 15 – 20 turkey rissoles. At this point, the rissoles can be frozen (instructions in the notes section).
- Heat oil in a skillet over medium heat. Add the rissoles and cook for about 3 – 4 minutes on one side until dark golden. Flip and cook the other side for the same duration until golden and cooked through. Repeat till all the rissoles are cooked through.
- The rissoles can also be baked or air fried. For both options, spray with oil and cook at 200C/390F (standard) or 180C/350F (fan/convection) for about 8 - 10 minutes each side until golden brown.
- Serve hot on their own ketchup or chilli garlic sauce. Other serving options include steamed or roasted vegetables, potatoes, and even bread. One of my favourite ways to have these rissoles is actually with flatbread or roti like a kebab.
Notes
This recipe has been adapted from the rissole recipe on RecipeTin Eats here
1. Turkey mince can be substituted with chicken, beef or lamb. The water content can differ based on the type of mince purchased – adjust with more or less breadcrumbs as needed.
2. Make ahead freezer instructions: Grease a tray (can be plastic or a baking tray) and lay out the rissoles one by one on it, making sure there is space between each one of them. Keep them in the freezer for an hour or so till they are partially frozen. Once they are frozen, carefully remove them from the tray and place them in ziplock bags. To make the rissoles, take them out of the freezer and let them thaw for about 10 minutes. Then shallow fry till golden on both sides - time for cooking from frozen will be 1 - 2 minutes longer than cooking fresh.
1. Turkey mince can be substituted with chicken, beef or lamb. The water content can differ based on the type of mince purchased – adjust with more or less breadcrumbs as needed.
2. Make ahead freezer instructions: Grease a tray (can be plastic or a baking tray) and lay out the rissoles one by one on it, making sure there is space between each one of them. Keep them in the freezer for an hour or so till they are partially frozen. Once they are frozen, carefully remove them from the tray and place them in ziplock bags. To make the rissoles, take them out of the freezer and let them thaw for about 10 minutes. Then shallow fry till golden on both sides - time for cooking from frozen will be 1 - 2 minutes longer than cooking fresh.
Nutrition
Calories: 280kcal
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