Mushroom and turkey rissoles with polenta and salad recipe Recipe | Better Homes & Gardens Australia
Turkey mince and mushrooms give family-fave rissoles a healthy twist. Served with cheesy polenta and tomato-olive salsa, it's a great mid-week meal by Fast Ed.
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Ingredients
- 200g button mushrooms
- 2 Tbsp extra virgin olive oil, plus extra, to shallow-fry
- 500g turkey mince
- 4 cloves garlic, minced
- 1 bunch chives, finely snipped
- 4 free-range egg yolks
- 2 cups panko breadcrumbs
- 2 tsp Tuscan seasoning
- 1 cup ne polenta
- 1.5L chicken stock
- 1 cup vintage cheddar, grated
- Sea-salt flakes and freshly ground black pepper, to season
- 2 ripe tomatoes, deseeded, diced
- 1 lebanese cucumber, deseeded, diced
- 1 red onion, diced
- 1⁄4 cup pitted green olives, diced
- Gravy, to serve
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