- 1/4 red onion , finely diced
- 2 cloves garlic, rushed or finely chopped
- 2cm piece of ginger, peeled & grated (1 Tbsp)
- 1 red chilli, finely chopped
- 1/4 cup flat leaf parsley, finely chopped (alternatively use coriander)
- Freshly ground black pepper
- 1 packet turkey mince (500g)
- 1 tsp Cobram Estate Classic Extra Virgin Olive Oil, plus additional 1/2 – 1 Tbsp for frying
- 1/4 tsp iodised salt
- Heat a small non-stick frying pan, heat a tsp of extra virgin olive oil and sauté the onion for a few minutes until translucent, taking care not to let it burn.
- Add the garlic, ginger and chilli and sauté for a minute or so more.
- In a mixing bowl combine the mince, the onion mixture, the parsley, salt and plenty of freshly ground black pepper. Use your hands to ensure an even mix of ingredients. Then divide the mixture into 8 and shape into a rissole shape. Cold water in your hands helps to stop it sticking. Flatten each rissole slightly and set aside on a sheet of baking paper. At this stage you can cook them straight away, or cover with cling film and store in the fridge to cook within 24 hours, or freeze them for later use.
- When ready to cook heat a griddle pan (this gives nice char lines on your rissoles), a non-stick frying pan or the BBQ to a moderate heat. Drizzle with extra virgin olive oil and cook the rissoles for 2-3 minutes on each side or until cooked through. Be careful not to have the heat turned up too high or you’ll burn the outside of the rissole before the centre is cooked. If need be you can pop a lid over the pan to assist cooking if your rissoles are thicker.