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Hoisin-glazed turkey rissoles

Recipe may contain peanuts, milk, soy and egg.

Upgrade the humble rissoles by loading them with veg! Our healthy version is made with lean turkey mince and doused in a sweet, salty, sticky sauce.

6 Ingredients


  • 11/2 tbsp extra virgin olive oil

  • 1 red capsicum, deseeded, finely chopped

  • 300g sweet potato, peeled, coarsely grated

  • 120g baby spinach, plus extra, to serve

  • 400g turkey breast mince

  • 1 tbsp hoisin sauce, plus 2 tbsp, extra

4 Method Steps


  • Step 1

    Heat 2 tsp oil in a large non-stick frying pan over medium heat. Add capsicum

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    (1 red capsicum, deseeded, finely chopped) and cook, stirring, for 1 minute or until it starts to soften. Add sweet potato (300g sweet potato, peeled, coarsely grated) and cook, stirring, for 2-3 minutes or until softened. Transfer to a large bowl. Set aside to cool.


  • Step 2

    Meanwhile, place the spinach (120g baby spinach, plus extra, to serve) in a heatproof bowl and cover with boiling water. Set aside for 10 seconds to wilt. Drain. Refresh under cold running water. Drain. Use clean hands to squeeze any excess liquid from the spinach. Coarsely chop then add to the sweet potato mixture.

  • Step 3

    Add the turkey (400g turkey breast mince) and hoisin (1 tbsp hoisin sauce, plus 2 tbsp, extra) to the sweet potato mixture. Season. Use clean hands to combine. Roll mixture into 16 rissoles.

  • Step 4

    Heat the remaining oil in the pan over medium heat. Cook the rissoles for 3-4 minutes each side or until golden and cooked through. Add extra hoisin sauce and 2 tbs water to the pan. Toss until well coated. Divide the rissoles among serving plates and serve with extra spinach.
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Nutritional Information

Per serving

  • 307

  • 1284 kj

  • 13.3g

  • 2.5g

  • 5.9g

  • 24.7g

  • 19.2g

All quantities above are averages

Image by Nigel Lough

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