Ingredients
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500g turkey mince
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1 brown onion, peeled, coarsely grated
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70g (1 cup) fresh breadcrumbs (made from day-old bread)
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1 egg, lightly whisked
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Salt & freshly ground black pepper
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1 x 220g pkt fresh coleslaw
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2 tablespoons finely chopped continental parsley
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65g (1/4 cup) good-quality whole-egg mayonnaise
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2 teaspoons Dijon mustard
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8 oval white bread rolls, split
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85g (1/4 cup) cranberry sauce
Method
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1Combine the turkey mince, onion, breadcrumbs and egg in a bowl, and season with salt and pepper. Divide the mince mixture into 8 equal portions and shape into 10cm-long oval patties (the mixture may be a little wet). Place patties on a plate and cover with plastic wrap. Place in the fridge for 15 minutes to chill.
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2Meanwhile, combine coleslaw, parsley, mayonnaise and mustard in a medium bowl. Season with salt and pepper.
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3Heat a large non-stick frying pan over medium heat. Add the patties and cook for 3 minutes each side or until brown and cooked through. Remove from heat.
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4Preheat grill on high. Cook rolls under preheated grill, about 6cm from heat source, for 1 minute each side or until golden brown. Place half a roll on each serving plate and spread with cranberry sauce. Top with a patty, coleslaw and remaining bread. Serve immediately.
Source: taste.com.au
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