Spiced turkey rissoles with tzatziki and grilled vegetables
Turkey breast mince
Ground all spice
3 individual, thinly sliced
2 medium, and/or yellow, cut into 2-cm wide strips
2 large, cut into 1cm thick slices
4 individual, quartered
100 g, baby
Low fat tzatziki
120 g, (1/2 cup)
1 x 3 second spray(s)
- Combine mince, mint, cumin, allspice and shallot in a large bowl and season. Divide the mixture into 12 rissoles.
- Preheat a chargrill on high. Lightly spray capsicum, zucchini and squash with oil. Chargrill for 2 minutes each side or until lightly charred and tender. Set aside.
- Meanwhile, heat the oil in a large non-stick frying pan over medium heat. Cook the rissoles for 4-5 minutes each side or until golden and cooked through. Serve rissoles with grilled vegetables, rocket and tzatziki.