Turkey and spinach rissoles

Easy to freeze
Leftovers for lunch boxes
Turkey and spinach rissoles
Makes: 12
Serves: 4
Preparation time: 10 minutes
Cooking time: 15 minutes


500g turkey mince
250g frozen spinach, thawed & excess water squeezed out
1 brown onion, finely diced
2 cloves garlic, crushed
2 sprigs of parsley, finely chopped
⅔ cup wholemeal bread crumbs
1 egg, beaten
Pinch of salt
Olive oil spray


In a large bowl, mix the turkey, spinach, onion, garlic, parsley and breadcrumbs. Add the egg and the pinch of salt and combine well. Form into 5 cm balls.

Spray a non-stick frypan with olive oil spray and heat over high heat. Add the balls to the pan and press lightly to form a pattie shape.

Cook for 3-4 minutes or until golden then turn and cook for a further 2 minutes. Reduce heat to low and allow them to cook through. Cook in batches depending on the size of your pan.