These Turkey Rissoles make dinner a breeze. Change up your menu with this healthy family dinner recipe that the kids will enjoy too.
Turkey Rissoles Bowl
Ingredients
2-3 tablespoons vegetable oil
2 corn cobs, husks peeled
2 x 400g packs Steggles Fresh Turkey Rissoles (12 rissoles in total)
Mexican seasoning, for sprinkling, if desired
Corn chips, to serve
2 avocados, peeled and diced
Sour cream, to serve
Extra coriander leaves, to serve
Lime cheeks, to serve
Method
Heat a little oil in a large frying pan and chargrill the corn cobs over a high heat for 3-5 minutes, remove and keep warm
Reduce heat to medium and add the remaining oil to the pan. Sprinkle the rissoles with Mexican seasoning then add to the pan, cook the rissoles for 7-8 minutes, turning occasionally, until cooked through
Fresh Salsa
Ingredients
1 x 200g punnet red and yellow grape tomatoes, halved
1 continental cucumber, halved lengthwise, seeds removed and sliced
1 red capsicum, finely chopped
1 small red onion, finely chopped
1/4 cup chopped coriander
Salt and pepper, to taste
Olive oil, to drizzle
Juice of 1 lime
Method
Combine the tomatoes, cucumber, capsicum, onion, coriander, seasonings, oil and lime juice in a bowl, slice the corn from the cobs then add and stir to mix thoroughly
Place a handful of the corn chips into each serving bowl. Add the turkey rissoles, slices of avocado and a spoonful of the salsa. Finish with a dollop of sour cream and serve with extra coriander leaves and lime cheeks
Tips & Hints
For some extra heat add chopped jalapeno chillies to the salsa
Use a chunky store-bought salsa instead of making your own to save more time
