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Recipe

Turkey rissoles with parsnip chips

A healthy variation on rissoles and chips, this recipe uses lean turkey mince for patties and parsnip for chips to create a low-carb flavour-packed dinner. Serve with a creamy garlic mayonnaise to complete the dish.

May 29, 2014 2:00pm
  • 30 mins cooking
  • Serves 4
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Ingredients

Turkey rissoles
  • 750 gram turkey mince
  • 1 cup dry breadcrumbs
  • 1/4 cup dried cranberries
  • 1/4 cup cranberry sauce
  • 1/4 cup pine nuts
  • 4 green onions, chopped
  • 2 teaspoon chopped rosemary
  • 1 lemon, finely grated zest
  • 1 tablespoon olive oil
  • mixed salad, to serve
Parsnip chips
  • 3 parsnips, peeled, cut into chips
  • 2 tablespoon olive oil
  • 2 clove garlic, crushed
  • 2 teaspoon chopped rosemary
Garlic mayonnaise
  • 1/4 cup whole egg mayonnaise
  • 2 clove garlic, crushed

Method

Turkey rissoles with parsnip chips
  • 1
    In a medium bowl, combine turkey mince, breadcrumbs, dried cranberries, cranberry sauce, pine nuts, green onions, rosemary and lemon zest. Season to taste.
  • 2
    Shape mixture into 12 even-sized patties. Place on a tray. Cover and chill 20 minutes, until firm.
  • 3
    To make parsnip chips: Preheat oven 180°C (160°C fan-forced). In a baking dish, toss together parsnip chips, oil, garlic, and rosemary. Season to taste. Bake 25-30 minutes, until golden and tender.
  • 4
    While parsnip chips are cooking, heat oil in a large frying pan on medium. Cook patties in batches, 3-5 minutes each side, until cooked through. Reserve 4 patties for turkey burgers.
  • 5
    To make mayonnaise: Combine all ingredients in a small bowl. Season to taste.
  • 6
    Serve patties with parsnip chips, garlic mayonnaise and salad.

Notes

Find dried cranberries (craisins) in the dried fruit section of your supermarket. If you can't find turkey mince, use chicken instead.

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