MUSHROOM AND TURKEY RISSOLES WITH POLENTA AND SALSA
Preparation time 20 mins Cooking time 55 mins Serves 4 200g button mushrooms 2 Tbsp extra virgin olive oil, plus extra, to shallow-fry
500g turkey mince
4 cloves garlic, minced 1 bunch chives,
finely snipped 4 free-range egg yolks 2 cups panko breadcrumbs 2 tsp Tuscan seasoning 1 cup fine polenta
1.5L chicken stock
1 cup vintage
cheddar, grated Sea-salt flakes and freshly ground black pepper, to season
2 ripe tomatoes,
deseeded, diced 1 lebanese cucumber,
1 red onion, diced
¼ cup pitted green
Gravy, to serve STEP 1 Put mushrooms in a food processor and pulse until finely chopped. Heat oil in a large frying pan over a medium heat. Add mushrooms. Cook for 10 minutes or until well softened. Transfer to a sieve to drain then mix with mince, garlic, chives, yolks, crumbs and Tuscan seasoning in a large bowl. Knead until smooth. Form into 8 patties. Set aside on a tray lined with baking paper. STEP 2 Combine polenta and stock in a medium bowl set over a saucepan of simmering water. Cook, stirring regularly, for 45 minutes or until smooth and thickened. Fold in cheese and season with salt. STEP 3 Meanwhile, heat remaining oil in a frying pan over a medium-high heat. Cook patties for 4 minutes each side or until just firm. Mix toms, cucumber, onion and olives in a medium bowl. Season. Serve rissoles on polenta with gravy and salsa.
Mushroom and turkey rissoles with polenta and salsa Family-fave rissoles are given a healthy twist thanks to turkey mince and a vibrant, fresh tomato salsa. Cheesy polenta will fill ’em up!