Turkey ris­soles with chilli, gar­lic and gin­ger

Australian Women’s Weekly NZ - - CONTENTS -

These ris­soles are a crowd pleaser, whether for a fam­ily mid-week din­ner or a week­end bar­be­cue. If you’re en­ter­tain­ing, you can make them smaller to serve on cock­tail sticks as a canapé, per­haps with a bowl of sweet chilli sauce for dip­ping. For a fam­ily meal, I like to serve them with baked sweet potato chips and a salad of what­ever veg­gies I have in my fridge.


1 ta­ble­spoon ex­tra vir­gin olive oil

¼ red onion, finely diced

2 gar­lic cloves, crushed or finely chopped

1 ta­ble­spoon finely grated gin­ger

1 red chilli, finely chopped

500g lean minced (ground) turkey hand­ful flat-leaf (Ital­ian) pars­ley (or co­rian­der), leaves picked and finely chopped

¼ tea­spoon iodised salt freshly ground black pep­per Heat 2 tea­spoons of the ex­tra vir­gin olive oil in a small fry­ing pan over medium heat. Add the onion and sauté for a few min­utes un­til translu­cent, tak­ing care not to let it burn. Add the gar­lic, gin­ger and chilli, and sauté for a minute or so more. Com­bine the mince, onion mix­ture, pars­ley, salt and plenty of black pep­per in a mix­ing bowl. Use your hands to en­sure an even mix of in­gre­di­ents. Then di­vide the mix­ture into 8 pieces and mould each into a ris­sole shape – run­ning cold wa­ter over your hands first helps to stop it stick­ing. Flat­ten each ris­sole slightly and set aside on a sheet of bak­ing pa­per. At this stage, you can cook them straight away, or cover with plas­tic wrap and store in the fridge to cook within 24 hours, or you can freeze them for 4–6 months. When ready to cook, heat a char­grill pan (this gives nice char lines on your ris­soles), a fry­ing pan or the bar­be­cue to medium heat. Driz­zle with the re­main­ing oil, add the ris­soles and cook for 2-3 min­utes on each side or un­til cooked through. Be care­ful not to have the heat turned up too high or you’ll burn the out­side of the ris­sole be­fore the cen­tre is cooked. If need be you can pop the lid over the pan to as­sist cook­ing if your ris­soles are thicker. Serve with a gor­geous big green salad along with baked sweet potato chips, boiled waxy pota­toes or mashed can­nellini beans.

Turkey ris­soles with chilli, gar­lic and gin­ger

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