A few weeks ago, I was wondering what to have for dinner. Turkey mince was basically the only meat in the freezer and I didn’t feel like having stir fry (we’d eaten it earlier in the week) or spaghetti bolognaise (I’d prefer to save that meal for a Sunday night).
So I popped onto Taste.com.au for ideas and found a turkey rissole recipe. However, I almost completely changed the recipe – turkey mince was the only thing the same! To give you an idea of just how much I changed the recipe, here’s the original – http://www.taste.com.au/recipes/23280/asian+style+turkey+rissoles.
As you can see, the first ingredients are onion and garlic and it also contains peas and breadcrumbs, so I had to make a few changes… But the result was totally worth it! They were so moist and tasty (I think it was thanks to the Teriyaki sauce) and I made a simple, but lovely, guacamole to go with it. I used cucumber and celery because they were the only ingredients in my fridge that could have worked, but I think adding grated carrot or zuccini would have been nice.
Try it for yourself and let me know your thoughts!!
Turkey Rissoles (Makes 8)
- 500g turkey mince
- 1/2 cucumber, grated
- 1 celery stick, finely chopped
- 1/4 cup gluten free Teriyaki sauce
- Cayenne pepper
- 1/2 cup gluten free corn crumbs
- 1 avocado, diced
- Lemon juice
- Lime juice
1. Preheat oven to 200°C/180°C fan-forced. Spray a large baking tray with oil. Place mince, cucumber, celery and Teriyaki sauce in a bowl. Season with pepper. Using hands, mix to combine. Shape into 8 rissoles. Toss lightly in corn crumbs to coat. Place on a plate.
2. Heat oil in a frying pan over medium-high heat. Cook rissoles, in batches, for 3 to 4 minutes each side or until golden. Transfer to prepared tray. Bake for 20 to 25 minutes, turning halfway during cooking, or until browned and cooked through.
3. Put the guacamale ingredients into a bowl. Using a fork, mix until combined.
4. Serve the rissoles and guacamole with a salad, noodles or anything you’d like!