Ingredients
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500g lean turkey mince
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1 small brown onion, finely diced
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2 garlic cloves, crushed
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1 tablespoon fresh rosemary leaves, finely chopped
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50g (1 cup) fresh breadcrumbs
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1 egg, lightly whisked
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Salt & ground black pepper, to taste
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Light olive oil spray
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125g mixed salad leaves, washed, dried
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4 medium egg tomatoes, cut lengthways into eighths
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1 medium Lebanese cucumber, halved, sliced
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1 1/2 tablespoons balsamic vinegar, to serve
Method
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1Place mince, onion, garlic, rosemary, breadcrumbs and egg in a mixing bowl and season with salt and pepper. Mix well. Divide the mixture into 8 equal portions and shape each into a rissole.
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2Spray a large non-stick frying pan lightly with the olive oil spray and heat over medium-high heat. Add 4 rissoles and cook for 1-2 minutes on each side or until browned. Reduce the heat to medium-low and cook for a further 2-3 minutes on each side or until just cooked. Remove from pan, cover with foil and keep warm. Repeat with the remaining patties. Serve rissoles with the salad leaves, tomatoes and cucumber drizzled with balsamic vinegar.
Source: taste.com.au
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