Use them as a part of your brekky, main meal or a snack on the go! These Rissoles are No Shit and absolutely delicious!
Ingredients
500g turkey breast mince (or lean turkey mince)
½ bunch coriander, finely chopped
1 small red onion, finely chopped
2-3 garlic cloves, minced
1 thumb-size piece of ginger, peeled and minced
1 tbsp fresh dill, finely chopped
1 spring onion, finely chopped
1 small zucchini, grated
1 egg
1 tsp salt (or more to taste)
1 tsp pepper (or more to taste)
¼ tsp dried chilli flakes (optional)
Olive oil spray
Optional: lemon juice and Mexican seasoning, to serve
Method
Prepare turkey mince in a bowl.
Throw coriander, onion, garlic, ginger, dill and spring onion in a food processor and blend until finely chopped. (If you don’t have a food processor, prepare as above). Add the veggies to the turkey mince bowl and set aside.
Grate your zucchini (or blitz in the food processor). Place onto a clean tea towel and gently squeeze to remove any excess moisture.
Add the zucchini pulp to the turkey mixture, along with the egg, salt, pepper and chilli flakes and combine well with your hands. Divide into 8 portions and roll into a ball shape.
Spray your frying pan with oil and over a medium heat, place mixture on the pan and gently press to flatten. Cook for 6-8 minutes (or until well browned on the bottom) and then flip over to cook the other side for a further 4-6 minutes. You may need to do this in two batches depending on the size of your frying pan.
Remove from the pan and allow to cool for a moment before devouring! These will keep well in an airtight container for 3-4 days or in the freezer for up to 3 months.
These are perfect as a savoury, meaty snack or served with a salad for any meal outside that training window.
Nutrition information (per rissole - serves 8):
110 cals | 16.7g protein | 1.9g carbs | 3.7g fat
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