Rissoles were a weekly staple in our family growing up mainly cooked with beef mince. I love making rissoles/burgers/patties and using chicken, lamb, and turkey mince to mix it up. I especially like my Spicy Turkey Rissoles, they are plump, extra juicy and spicy. You can cook these on the BBQ when it is too hot inside to cook.
Preheat oven 160°C/325°F/Gas Mark 3
500g free range turkey breast mince
1/4 cup fresh mint
1/4 fresh parsley
1/2 cup almond meal
1 small red onion diced
4 large cloves of garlic chopped
1 T cumin
1 Tsp hot paprika
1 T chilli flakes
2 T avocado oil
Put avocado oil in frypan and sauté onion, garlic & spices (you can use more or less depends on taste) Be careful not to burn as onion needs to be translucent. Put in a bowl to cool. Once cool add remaining ingredients and mix well. Shape into patties and put in the fridge for 30 mins.
Cook in pan used for onion and spices to keep the flavours. Sear both sides for about 4 mins each side and the finish in the oven 160°C/325°F/Gas Mark 3 until juices are clear, about 10 mins. Careful not to dry out the turkey mince. Or you can cook on the BBQ.
Serve with roasted sliced Beetroot & sweet potato, tomato, cucumber, mixed salad leaves and dollop with homemade tomato sauce and organic yoghurt.