Mexican Turkey Rissoles with Fresh Salsa

Get ready to tantalize your taste buds with the vibrant flavors of Mexico in every bite of our mouthwatering Mexican Turkey Rissoles! These succulent turkey patties are generously seasoned and cooked to perfection, creating a delightful canvas for the fresh and zesty salsa that accompanies them. With the added crunch of corn chips, the creaminess of avocado, and a touch of sour cream, this dish is a fiesta of textures and tastes that will transport you to the heart of Mexico. Let’s embark on this culinary adventure and create a memorable meal that’s as visually appealing as it is delicious.

PREP 15 MINS

COOK 15 MINS

SERVES 5

INGREDIENTS:

TURKEY RISSOLES:

• 2-3 tablespoons vegetable oil
• 2 corn cobs, husks peeled
• 2 x 400g packs Steggles Fresh Turkey Rissoles (12 rissoles in total)
• Mexican seasoning, for sprinkling, if desired
• Corn chips, to serve
• 2 avocados, peeled and diced
• Sour cream, to serve
• Extra coriander leaves, to serve
• Lime cheeks, to serve

FRESH SALSA:

• 1 x 200g punnet red and yellow grape tomatoes, halved
• 1 continental cucumber, halved lengthwise, seeds removed and sliced
• 1 red capsicum, finely chopped
• 1 small red onion, finely chopped
• 1/4 cup chopped coriander
• Salt and pepper, to taste
• Olive oil, to drizzle
• Juice of 1 lime

INSTRUCTIONS:

TURKEY RISSOLES:

1. Heat a little oil in a large frying pan and chargrill the corn cobs over high heat for 3-5 minutes. Remove the corn cobs and keep them warm.
2. Reduce the heat to medium and add the remaining oil to the pan. Sprinkle the turkey rissoles with Mexican seasoning (if desired), then add them to the pan. Cook the rissoles for 7-8 minutes, turning occasionally, until they are cooked through and have a golden brown crust.

FRESH SALSA:

1. While the rissoles are cooking, prepare the fresh salsa. In a bowl, combine the halved grape tomatoes, cucumber slices, finely chopped red capsicum, finely chopped red onion, chopped coriander, salt, and pepper. Drizzle olive oil and squeeze the lime juice over the mixture. Stir to combine.
2. Slice the cooked corn kernels from the cobs and add them to the salsa. Mix thoroughly to incorporate all the flavors.

ASSEMBLY:

1. Place a handful of corn chips into each serving bowl, creating a crunchy base.
2. Arrange the cooked turkey rissoles on top of the corn chips.
3. Add diced avocado to the bowl, bringing a creamy and refreshing contrast.
4. Spoon a generous amount of the fresh salsa over the rissoles and avocado.
5. Finish off the dish with a dollop of sour cream and a sprinkle of extra coriander leaves for a burst of color and flavor.
6. Serve the Mexican Turkey Rissoles with Fresh Salsa alongside lime cheeks for an added zing.

TIP & HINTS:

• If you’re short on time, you can opt for a chunky store-bought salsa as a convenient alternative to making your own.

Experience the lively and bold flavors of Mexico right at your table with our Mexican Turkey Rissoles. This dish is a celebration of fresh ingredients and harmonious combinations, inviting you to enjoy the rich tapestry of Mexican cuisine in each and every bite. So gather your loved ones, embrace the festive spirit, and indulge in a fiesta of taste that’s sure to leave everyone craving for more. Olé!