Turkey and Cranberry Rissoles with Kumara Mash and Salad

Turkey and Cranberry Rissoles with Kumara Mash and Salad

Ready in 35 minutes • Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, April 17, 2016.
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Flavorsome rissoles and salad alongside a kumara mash.

Ingredients

Turkey and Cranberry Rissoles

  • 1 courgette
  • 1/2 red onion, very finely chopped
  • 1/4 teaspoon minced garlic
  • 1/2 teaspoon salt
  • 450g turkey mince
  • 1/2 cup panko breadcrumbs
  • 1 egg
  • 2 tablespoons cranberry sauce

Kumara Mash

  • 600g orange kumara, diced 3cm
  • 1 tablespoon butter
  • 2 tablespoons milk
  • 1/4 teaspoon salt

Salad

  • 1/2 iceberg lettuce
  • 2 tomatoes
  • 1 tablespoon olive oil
  • 1/2 tablespoon vinegar (e.g. white wine, red wine, balsamic)

Cranberry Mayo

  • 2 tablespoons cranberry sauce (use 1 tablespoon if you don’t want it to be too sweet)
  • 1/4 cup mayonnaise

Steps

  1. oven to 220°C. Bring a large pot of salted water (with a lid) to the boil. Line an oven tray with baking paper.
  2. Grate courgette into a tea towel and squeeze out excess moisture. Place in a bowl with all remaining turkey rissole ingredients. Mix together until combined. Use a ¼ cup measure to scoop out mixture, then roll into balls and flatten slightly, about 2cm-thick. Place in fridge for a few minutes.
  3. Cook kumara in pot of boiling water, covered, for ˆ12–14ˆŠ minutes, until tender. Drain and mash with butter, milk and salt until smooth. Cover and keep warm.
  4. Heat a drizzle of oil in a fry-pan on low-medium heat. Cook rissoles for 1ˆ–2 minutes each side, then transfer to prepared tray and finish cooking in oven for 6Ž–7‘ minutes or until just cooked through.
  5. While rissoles are cooking, prepare the salad. Roughly tear lettuce leaves; dice tomatoes 2cm; place into a medium bowl and toss through oil and vinegar. In a small bowl, mix second measure of cranberry sauce with mayonnaise.
  6. Divide kumara mash, turkey and cranberry rissoles and salad between plates. Drizzle cranberry mayo over rissoles.

Nutritional Information

Energy 2117 kj
506 kcal
Protein 29.0g
Carbohydrate 48.2g
Fat 21.5g