Turkey, Brie and Cranberry Rissoles
At a Glance
- Prep
- 15 minutes
- Cook
- 25 minutes
- Total
- 40 minutes
- Servings
- 4 serving(s)
Categories
- Main Course
- Poultry
- Australian
- Baked
- Pan-fried
Allergens
- Milk
- Egg
- Wheat
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
A magazine find I made tonight. While it worked perfectly, I'm thinking of using the same mix and filling to make a meatloaf next time-half the mix, then the filling, topped with the rest of the mix and baked for about 1 hour.
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Equipment
Mixing bowl, frying pan, baking tray, oven
Ingredients
- 90 g brie cheese, finely chopped
- 50 g sliced ham, finely chopped
- 2 tablespoons cranberry sauce
- 500 g ground turkey (mince)
- 1/2 cup fresh breadcrumb
- 1 onion, finely chopped
- 2 tablespoons chopped parsley
- 1 egg, lightly beaten
- 2 garlic cloves, crushed
- 2 tablespoons oil
Instructions
Combine all filling ingredients, refrigerate until needed.
In a bowl, combine mince, breadcrumbs, onion, parsley, egg and garlic. Season to taste and shape into 8 patties.
Make a hole in the centre of each patty, spoon 2 teaspoons of filling into the hole, then re-shape the patty around it to enclose the filling.
Chill for 10 minutes. Preheat oven to 180c.
Heat the oil in a large frying pan over medium heat. Cook the patties (in two batches) for 2-3 minutes each side until golden brown.
Transfer to a baking tray and bake 8-10 minutes or until cooked through.
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