Turkey ris­soles with coleslaw

Australian Women’s Weekly NZ - - CONTENTS -

SERVES 4 PREP AND COOK TIME 40 MIN­UTES (+ RE­FRIG­ER­A­TION TIME)

400g can can­nellini beans, rinsed, drained 300g cooked turkey meat, shred­ded finely 1 bunch chives, trimmed, sliced finely ¼ cup finely chopped semi-dried toma­toes ¼ cup finely chopped curly pars­ley ½ tea­spoon ground white pep­per 2 ta­ble­spoons ex­tra vir­gin olive oil sliced gherkins, grilled flat­bread and may­on­naise, to serve

COLESLAW

3 cups (225g) finely sliced Chi­nese cab­bage 3 cups (225g) finely sliced red cab­bage 1 medium (120g) car­rot, juli­enned 1 medium (200g) red cap­sicum, juli­enned ½ cup flat-leaf pars­ley leaves 1 ta­ble­spoon lemon juice 2 ta­ble­spoons ex­tra vir­gin olive oil

1 Place the can­nellini beans in a small food pro­ces­sor; process to a thick paste. Trans­fer to a large bowl and add the turkey meat, chives, semi-dried toma­toes, pars­ley and pep­per. Sea­son with sea salt and stir to com­bine. Shape into 12 small ris­soles and place on a clean tray. Re­frig­er­ate for half an hour.

2 COLESLAW Com­bine all in­gre­di­ents in a large bowl and toss to com­bine. Sea­son with sea salt and freshly ground black pep­per.

3 Heat the oil in a large non-stick fry­ing pan and pan-fry the ris­soles un­til they are golden brown on all sides.

4 Serve the ris­soles with the coleslaw and the sliced gherkins, grilled flat­bread and may­on­naise, if de­sired.

Ris­soles suit­able to freeze. Not suit­able to mi­crowave.

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