Mince Rissoles

Mince rissoles are a great combination of minced meat, spices, breadcrumbs and parmesan cheese, bound together with egg and a little low fat milk. Turkey mince would be best to keep the calories down, but lean beef, pork or lamb would also work well.

Great served with Mashed Potato or Roast Potatoes with a little gravy, they could also be served in a brown roll as a burger with some Spicy Potato Wedges and a little ketchup on the side. 

The following recipe makes 8 mini-rissoles.

Ingredients

• 250g lean turkey mince
• 2 x slices of Weight watchers whole meal bread, blitzed with a hand blender 

• 1 beef stock cube, crumbled
• 15g parmesan cheese. Freshly grated

• ½ teaspoon of dried garlic powder

• 1 teaspoon of parsley. Fresh, washed and finely chopped or dried would both work
• 1 tablespoon of tomato ketchup
• a few drops of worcestershire sauce

• a little salt and a good twist of black pepper

• 1 medium egg. Lightly beaten
• 2 tablespoons of low fat milk

Method

1. Add the turkey, breadcrumbs, stock cube and spices to a large bowl and combine, breaking the mince into smaller pieces. 
2. Next, add the egg and milk and continue to mix well for a minute or so. If the mixture is a little dry, you can add a splash more milk. (If the mixture is too wet, you can add a few more breadcrumbs).
3. To shape the rissoles. Divide the mince mixture into eight pieces. (Divide in half, then quarters, then halve these to make eighths). Roll the mince mixture into a golf ball sized ball and then flatten out. Keep the rissoles on a clean plate or sheet of tin foil until you're ready to grill them.
4. Heat the grill to a medium to high heat and add the rissoles. Grill for 15-18 minutes until they are browned and thoroughly cooked through, turning frequently. (A slanted grill like a 'George Forman' would also work well).
5. Transfer the rissoles to warm plates and serve.