Turkey rissoles with apple and cranberry salad
4
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Ingredients
Turkey breast mince
500 g
Brown onion
1 medium, finely chopped
Fresh flat-leaf parsley
⅓ cup(s), finely chopped
Olive oil
1 tbs
99% fat-free, plain Greek yoghurt, unsweetened
⅓ cup(s), (80g)
Whole grain mustard
2 tsp
Dijon mustard
1 tsp
Lemon juice
1 tbs
Iceberg lettuce
½ head(s), medium, coarsely shredded
Red radish
3 large, thinly sliced
Apple, pink lady, unpeeled, fresh
1 small, cut into matchsticks
Dried cranberries
40 g, (craisins)
Lemon(s)
1 medium, cut into wedges
Fresh mint
1 tbs, leaves
Instructions
1
Combine mince, onion and parsley in a bowl. Season with salt and pepper. Shape mince mixture into 8 patties. Flatten slightly.
2
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.
3
Meanwhile, combine yoghurt, wholegrain and Dijon mustards and juice in a bowl.
4
Combine lettuce, radish, apple and cranberries in a bowl. Dollop salad with yoghurt dressing. Top with rissoles and serve with lemon wedges and mint.
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