Thai Turkey Rissoles with Thai Salad

  • 500g Fresh Turkey Mince
  • 160g breadcrumbs
  • 2 tablespoons coriander leaves, finely chopped
  • 2 tablespoons lemongrass, very finely chopped
  • 2 large red chillies, seeded and finely chopped
  • 1⁄2 cup spring onion, finely sliced (scallions)
  • 2 eggs, lightly beaten
  • 1 teaspoon fish sauce
  • 1 tablespoon lime juice
  • 1⁄2 teaspoon ground white pepper
  • 1⁄3 cup olive oil
  • 2 limes, halved
  • 6 cups green salad
  • 4 teaspoons sweet chilli sauce, to serve
  • Thai Salad
  • 100g Thai rice noodles
  • 1 red capsicum, sliced
  • 1 green capsicum, sliced
  • 1⁄2 cup coriander leaves
  • 1 red onion, sliced
  • 1 carrot, sliced
  • 1 teaspoon sugar
  • juice of 1/2 lime
  • 1 tablespoon olive oil

In a large bowl, combine the turkey mince, breadcrumbs, coriander, lemongrass, chillies, spring onions, eggs, fish sauce, lime juice and white pepper. Shape into 12 patties. Heat a little oil in a non-stick frying pan over a medium heat and cook the patties, in batches, until they are cooked through and golden brown.

Add oil to the pan as you need it. Serve with lime halves, a green salad and sweet chilli sauce. To make salad, place noodles in a large bowl, cover with boiling hot water and soak for 5 minutes. Drain noodles, add oil, vegetables, onion, lime juice, and sugar. Season with salt and pepper. Toss to coat well. Serve immediately.

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Turkey Tips

  • If you cook poultry to eat later, refrigerate while hot.
  • Turkey can be handled, cooked and stored in the same way as chicken. There are no special requirements in its handling.
  • 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.
  • Always store cooked foods above raw foods in the refrigerator.