Turkey rissoles with coleslaw
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
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.