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Photo of Turkey rissoles with apple and cranberry salad by WW

Turkey rissoles with apple and cranberry salad

4 - 6
PersonalPoints™ per serving
Total Time
30 min
20 min
10 min


Turkey breast mince

500 g

Brown onion

1 medium, finely chopped

Fresh flat-leaf parsley

cup(s), finely chopped

Olive oil

1 tbs

99% fat-free plain Greek yoghurt

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)


1 medium, cut into wedges

Fresh mint

1 tbs, leaves


  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.


SERVING SUGGESTION: Light wholemeal pita pockets. Add it: ½ cup (60g) coarsely grated light vintage cheddar cheese in Step 4. Swap it: Apple for beurre bosc pear or 50g fresh blueberries.