Turkey Rissoles

These are one of my mum’s favourites! Follow this recipe for the ‘nice’ version but for an awesome twist, ditch the cottage cheese and instead press a small piece of camembert or brie cheese into the middle of each rissole when rolling the mixture before cooking. Divine!











  • 500g turkey mince
  • 1 small piece gluten free bread
  • 1 egg
  • 1 tablespoon crushed cranberries

Rainbow salad

  • handful of shredded beetroot, carrot and broccoli stems (can be bought pre-mixed at Coles and Woolworths)
  • 1 tablespoon cottage cheese
  • 1 teaspoon rosemary leaves


  1. Mix the mince, egg and cranberry together in a bowl until well combined.
  2. Using a food processor, pulse the bread into fresh bread crumbs. Add to the mince mixture and combine well.
  3. Roll the mince mixture into small balls (approx 2 tablespoons worth) and place in the fridge for 30 minutes to set.
  4. When ready to cook, lightly sear the outside of the rissoles using a non stick fry pan before transferring to baking tray and baking for 10-15 minutes at 200 degrees C.
  5. Serve with salad and cheese, and extra crushed cranberries or cranberry sauce if desired.

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