Mushroom and turkey rissoles with polenta and salad Recipe

Family-fave rissoles are given a healthy twist thanks to turkey mince and a vibrant, fresh tomato salsa. Cheesy polenta will fill ’em up!

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

Put mushrooms in a food processor and pulse until finely chopped. Heat oil in a large frying pan over a medium heat. Add mushrooms. Cook for 10 minutes or until well softened. Transfer to a sieve to drain then mix with mince, garlic, chives, yolks, crumbs and Tuscan seasoning in a large bowl. Knead until smooth. Form into 8 patties. Set aside on a tray lined with baking paper.
Combine polenta and stock in a medium bowl set over a saucepan of simmering water. Cook stirring regularly, for 45 minutes or until smooth and thickened. Fold in cheese and season with salt.
Meanwhile, heat remaining oil in a frying pan over a medium-high heat. Cook patties for 4 minutes each side or until just firm. Mix toms, cucumber, onion and olives in a medium bowl. Season. Serve rissoles on polenta with gravy and salsa.