Name: Turkey and camembert rissoles
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4
Ingredients: 1 small brown onion, coarsely chopped; 500 gram turkey mince; 1 1/2 cup soft fresh breadcrumbs; 2 tablespoon finely chopped sage; 1 egg, lightly beaten; 1 tablespoon vegetable or olive oil; 125 gram camembert, cut into 8 slices; 4 bagels, split, toasted; 2 tablespoon cranberry jelly sauce, plus extra, to serve; 60 gram mixed baby salad leaves with herbs

Turkey and camembert rissoles

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Serves 4

Prep

30M

Cook

10M

Total

40M

Ingredients

1 small brown onion, coarsely chopped

500 gram turkey mince

1 1/2 cup soft fresh breadcrumbs

2 tablespoon finely chopped sage

1 egg, lightly beaten

1 tablespoon vegetable or olive oil

125 gram camembert, cut into 8 slices

4 bagels, split, toasted

2 tablespoon cranberry jelly sauce, plus extra, to serve

60 gram mixed baby salad leaves with herbs

Method

1.Process onion until finely chopped. Combine onion, mince, breadcrumbs, sage and egg in a medium bowl. Mix until well combined. With wet hands, shape mixture into 4 rissoles. Chill rissoles for 15 minutes before cooking; this helps maintain their shape.

2.Heat oil in a medium frying pan over moderately low heat. Add rissoles; cook for 4 minutes each side or until browned and cooked. Top rissoles with camembert; cover pan; cook for 1 minute or until cheese melts.

3.Top base of each bagel with a rissole, then cranberry, salad and remaining bagel. Serve with extra cranberry jelly.

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