Tasty Thai Turkey Rissoles and Asian Vegies
Gluten free, wheat free, dairy free, sugar free, cane sugar free
These turkey rissoles have a nice Asian flavour without too many individual flavours fighting for the spotlight. There is also very little preparation time so these are a perfect for a speedy week night meal. And with vegies this tasty it won't be hard to eat your greens. Why risk eating out when you can eat in with a meal that is more satisfying and quicker than your local takeaway.
Serves 4
Ingredients
500g organic turkey mince
1 egg
pinch of Celtic salt
pepper
1 tablespoon of tamari or soy sauce
1 carrot grated
1 spring onion finely chopped
1 clove of garlic
2cm piece of ginger finely chopped
1 cup of gluten free, wheat free, dairy free fresh bread crumbs
Olive oil for shallow frying
Asian Vegies
1 Roma tomato
3 buk choy
1 teaspon of fish sauce
1 tablespoon of tamari or soy sauce
1 clove of garlic
Method
Combine all the turkey rissole ingredients except the olive oil in a bowl and mix well. (I put all the ingredients that require chopping into a food processor and chop finely this way. It's a huge time saver.)
Form in to 3 cm balls and place in a heated fry pan and cook on both sides until golden brown. Remove from pan and place on absorbent paper.
Leave the pan on the heat
Add thoroughly washed and sliced buk choy, minced garlic, fish sauce and tamari. Push around the pan with a wooden spoon until wilted. Remove pan from heat and add diced Roma tomato and serve.
Be sure to pour some of the juices from the vegies on to your plate to dip your turkey rissoles in.
Gluten free, wheat free, dairy free, sugar free, cane sugar free
These turkey rissoles have a nice Asian flavour without too many individual flavours fighting for the spotlight. There is also very little preparation time so these are a perfect for a speedy week night meal. And with vegies this tasty it won't be hard to eat your greens. Why risk eating out when you can eat in with a meal that is more satisfying and quicker than your local takeaway.
Serves 4
Ingredients
500g organic turkey mince
1 egg
pinch of Celtic salt
pepper
1 tablespoon of tamari or soy sauce
1 carrot grated
1 spring onion finely chopped
1 clove of garlic
2cm piece of ginger finely chopped
1 cup of gluten free, wheat free, dairy free fresh bread crumbs
Olive oil for shallow frying
Asian Vegies
1 Roma tomato
3 buk choy
1 teaspon of fish sauce
1 tablespoon of tamari or soy sauce
1 clove of garlic
Method
Combine all the turkey rissole ingredients except the olive oil in a bowl and mix well. (I put all the ingredients that require chopping into a food processor and chop finely this way. It's a huge time saver.)
Form in to 3 cm balls and place in a heated fry pan and cook on both sides until golden brown. Remove from pan and place on absorbent paper.
Leave the pan on the heat
Add thoroughly washed and sliced buk choy, minced garlic, fish sauce and tamari. Push around the pan with a wooden spoon until wilted. Remove pan from heat and add diced Roma tomato and serve.
Be sure to pour some of the juices from the vegies on to your plate to dip your turkey rissoles in.