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Turkey and spinach rissoles

Image of five Turkey and Spinach Rissoles served on a large wooden cutting board with a fork and herbs on the side
(3)
Preparation time: 10 minutes
Cooking time: 15 minutes
Makes: 12
 rissoles
Serves: 6
Image of five Turkey and Spinach Rissoles served on a large wooden cutting board with a fork and herbs on the side
  • 1 serve of vegetables per 2 rissoles
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Ingredients

500g turkey mince
250g frozen spinach, thawed & excess water squeezed out
1 onion, finely diced
2 cloves garlic, crushed
2 sprigs of parsley, finely chopped
⅔ cup wholemeal bread crumbs*
1 egg, beaten
Pinch of salt
Olive oil

* Dairy free if using milk free breadcrumbs

Savvy swaps

You can swap:

Turkey mince
Chicken mince

Tips

Method

Step 1
In a large bowl, mix the turkey, spinach, onion, garlic, parsley and breadcrumbs.

Step 2
Add the egg and the pinch of salt and combine well. Form into 12 balls.

Step 3
Grease a non-stick frypan with olive oil and heat over high heat. Add the balls to the pan and press lightly to form a pattie shape.

Step 4
Cook for 3-4 minutes or until golden then turn and cook for a further 2 minutes. Reduce heat to low and allow them to cook through. (Cook in batches depending on the size of your pan).


Food safety: if you are taking leftovers for lunch, rissoles need to be kept cold so pack an ice brick.

Tips

Rating

4.7
(3)

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© Cancer Council NSW 2024 Head Office Address: 153 Dowling Street, Woolloomooloo NSW 2011. Cancer Council NSW is registered with the Australian Taxation Office as an Income Tax Exempt Charity: Charitable Fundraising Authority No. 18521.

Some images on this site have been supplied by Cancer Council Western Australia's Crunch & Sip website

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