These sticky turkey rissoles are quick and easy and taste amazing in their sticky Asian sauce. They can be ready in under 30 minutes — the perfect weeknight dinner.
For best results, always weigh ingredients where a weight is provided
Instructions
Preheat oven to 180C (160C fan) / 350F. Drizzle just a little oil over a baking tray, rub all around with some paper towel (or use oil spray). Set aside.
In a large bowl, mix the breadcrumbs and soy sauce, mix and let sit for 2 minutes to soften.
Heat oil in a large frying pan or skillet over medium-high heat.
To the breadcrumb bowl, add the turkey mince, egg, white partsof the spring onion, garlic sesame oil and pepper. Mix well. Shape meat mixture into 12 balls, then flatten slightly into an oblong patty shape.
Add to the hot pan and cook rissoles for 3-4 minutes each side or until golden. If your pan isn’t large enough, don’t crowd them, instead cook them in 2 batches.
Transfer to prepared tray. Bake for 15 minutes, turning halfway during cooking, or until browned and cooked through.
While they cook, add the sauce ingredients to the same pan. Mix well, then bring to a boil for 2-3 minutes until thickened.
Add the rissoles to the sauce and gently turn to glaze all over.
Sprinkle with sesame seeds.
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Notes
Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons worldwide). Many countries use a 15ml tablespoon so check yours first.
Spring onions: Save the green parts of the spring onions for garnishing at the end. They add freshness and colour.
Soy sauce: Feel free to use a low-sodium soy sauce to reduce the salt level.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.