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.