Turkey rissoles recipe
One of the great inevitabilities about Christmas is that there will always be leftover turkey. Here's how to make turkey rissoles which are crisp, succulent and incredibly moreish.
Tips:
- You can prepare the rissoles the day before cooking, and just leave them in the fridge.
- Spice them up with a pinch of chilli flakes, finely chopped lemongrass and chopped fresh coriander instead of the thyme and parsley.
- Finely chopped spring onions make a great addition, or add some chives.
- Use panko breadcrumbs for a crisper, finer crumb.
- This recipe also works brilliantly with leftover chicken.
- They are great served in a toasted burger bun with some chilli mayo.
Ingredients
- 400 g cooked turkey (white and brown meat)
- 150 g raw sausagemeat (or leftover raw stuffing)
- 2 tbsp each of fresh thyme leaves and chopped parsley
- 200 g breadcrumbs
- 3 eggs
- 150 g flour
- 1 amount of sunflower or groundnut oil, for shallow frying
- 1 amount of chilli sauce and lemon or lime wedges, to serve
Details
- Cuisine: British
- Recipe Type: Turkey
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 15 mins
- Serves: 6
Step-by-step
- Roughly chop the turkey and place in a bowl with the sausagemeat. Stir in the herbs.
- Sprinkle 2 tbsp of the breadcrumbs into the bowl and crack in one egg.
- Season with salt and pepper then mix it all together. Divide the mixture into six egg-shaped balls.
- Beat the remaining eggs and put into a bowl. Put the remaining breadcrumbs and the flour into separate bowls. Dip the patties in flour, then in egg and finally in breadcrumbs.
- Chill the rissoles for at least one hour in the fridge. Once chilled, it’s easier to pat them into a patty shape.
- Put enough oil in a large frying or sauté pan to a depth of 0.5cm (0.1inch). Heat the oil then shallow-fry the rissoles, gently turning in the oil for approximately 5 minutes each side or until golden all over.
- Remove from the oil and place on kitchen paper to remove any excess oil. Sprinkle with sea salt, serve with chilli sauce and a squeeze of fresh lemon.
Recipe by Jane Curran. Lead image: Irina Rostokina/Shutterstock
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