Turkey, Feta and Green Onion Rissoles

  • 750g Fresh Turkey Mince
  • 1 egg
  • 3 green onions, thinly sliced
  • 1 cup fresh bread crumbs
  • 1 teaspoon ground cumin
  • 1⁄2 cup flat leaf parsley leaves, finely chopped
  • 150g fetta cheese, crumbled
  • olive oil spray
  • 1 loaf Turkish bread, cut into 4 pieces, halved
  • 1 cup tabouli
  • 1⁄2 cup Greek yoghurt, to serve
  • lemon wedges, to serve

Combine mince, egg, onions, breadcrumbs, cumin, parsley and feta in a large bowl. Season with pepper. Mix well. Using 2 tablespoons of mixture at a time, roll mixture into balls to make 16 rissoles. Flatten rissoles slightly.

Preheat a greased barbecue plate on medium heat. Cook rissoles, turning occasionally, for 12 to 15 minutes or until cooked through.

Spray both sides bread with oil. Barbecue for 1 to 2 minutes each side or until toasted. Transfer to a plate.

Place bread on serving plates. Top with tabouli and rissoles. Serve with yoghurt and lemon wedges.

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Turkey Tips

  • If you cook poultry to eat later, refrigerate while hot.
  • Always store cooked foods above raw foods in the refrigerator.
  • Use separate cutting boards and utensils when handling raw and cooked poultry. Wash these thoroughly with hot, soapy water before and after handling. Also use separate cutting boards from poultry for fruit and vegetables.
  • Turkey can be handled, cooked and stored in the same way as chicken. There are no special requirements in its handling.