Turkey, Red Capsicum, Parmesan and Basil Rissoles

  • 1 kg Fresh Turkey Mince
  • 1⁄4 cup olive oil
  • 1 large brown onion, finely chopped
  • 1 red capsicum, finely chopped
  • 1⁄2 cup parmesan cheese, grated
  • 2 cups fresh white breadcrumbs
  • 1⁄3 cup basil leaves, finely chopped
  • 1 egg
  • Salt and pepper, to season

Heat 1 tablespoon of oil in a non stick frypan. Add onion and cook over a medium heat, for 3 to 4 minutes or until soft. Remove from heat. Cool.

Combine turkey, capsicum, parmesan, breadcrumbs, basil, egg and onion mixture in a large bowl. Season with salt and pepper.

Roll 3/4 cup of mixture into large balls and form into rissoles. Place onto a baking tray. Cover and place in refrigerator for 30 minutes.

Heat remaining oil in a large non-stick frypan. Add 4 rissoles. Cook over a medium heat for 3 to 4 minutes on each side or until cooked through. Transfer to a large plate. Cover with aluminium foil. Cook remaining rissoles. Serve.

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Turkey Tips

  • Defrost in the refrigerator only, not on the bench.
  • Turkey can be handled, cooked and stored in the same way as chicken. There are no special requirements in its handling.
  • If you cook poultry to eat later, refrigerate while hot.
  • 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.