These Turkey Rissoles with a Mexican Twist are such a great way to include turkey breast (a beautiful lean protein) in your weekly dinner roster. So quick, so easy and so tasty.

Ingredients (serves 6)

  • 500g Ingham's 98% Fat Free Turkey Breast Mince
  • 1 med Brown Onion, finely diced
  • 1 cup Corn Kernels (fresh or frozen), roughly chopped
  • 1 Carrot, grated or finely diced
  • 1/2 tin Black Beans (reserve some for garnish)
  • 1 sachet Mexican Flavouring
  • 1 Egg
  • 1/2 cup Breadcrumbs (gluten free if required)
  • 500ml Passata or Tomato Pasta Sauce
  • 500ml Chicken Stock
  • Pinch Salt
  • 1/4 cup Sour Cream, to serve
  • 1/2 punnet Cherry Tomatoes, to serve
  • 1/2 cup Grated Cheese, to serve
  • Sprinkle Coriander Leaves, to serve


  1. Combine the Passata/Pasta Sauce and the chicken stock in a large deep sided frypan and bring to a gentle boil.
  2. While the tomato sauce is coming to the boil, combine the Ingham's turkey breast mince, onion, corn, carrot, black beans, mexican flavouring, egg, breadcrumbs and a pinch of salt and mix together well.
  3. Once the tomato sauce reaches a gentle boil, reduce heat to low-med and then drop in large teaspoons of the mince mixture into the sauce and cook through.
  4. Continue to cook until the tomato sauce reduces to a lovely, thick sauce.
  5. Transfer to a large serving platter and garnish with cheese, cherry tomatoes, coriander leaves and a sprinkle of black beans.

Notes... Serve with brown rice, in burritos or wraps, on corn chips or with mashed potato.

  • Yum I like that. So putting the ingredients on the shopping list, as I want to eat this.


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