Turkey rissoles with apple and cranberry salad
Turkey breast mince
1 medium, finely chopped
Fresh flat-leaf parsley
⅓ cup(s), finely chopped
99% fat-free plain Greek yoghurt
⅓ cup(s), (80g)
Whole grain mustard
½ head(s), medium, coarsely shredded
3 large, thinly sliced
Apple, pink lady, unpeeled, fresh
1 small, cut into matchsticks
40 g, (craisins)
1 medium, cut into wedges
1 tbs, leaves
- Combine mince, onion and parsley in a bowl. Season with salt and pepper. Shape mince mixture into 8 patties. Flatten slightly.
- Heat oil in a large non-stick frying pan over medium-high heat. Cook patties for 3–4 minutes each side or until browned and cooked through.
- Meanwhile, combine yoghurt, wholegrain and Dijon mustards and juice in a bowl.
- Combine lettuce, radish, apple and cranberries in a bowl. Dollop salad with yoghurt dressing. Top with rissoles and serve with lemon wedges and mint.