Combine turkey mince with Asian ingredients for a vibrant twist on traditional rissoles.


  • Canola oil cooking spray
  • 500g turkey mince
  • 2 green onions, finely chopped
  • 2 garlic cloves, crushed
  • 1 medium zucchini, grated
  • 1/4 cup oyster sauce
  • 1/2 cup frozen peas
  • 1/2 cup dried multigrain breadcrumbs
  • 2 tablespoons canola oil
  • Stir-fried hokkien noodles and Asian greens, to serve


  1. Preheat oven to 200°C/180°C fan-forced. Spray a large baking tray with oil. Place mince, onion, garlic, zucchini, oyster sauce and peas in a bowl. Season with pepper. Using hands, mix to combine. Shape into 8 rissoles. Toss lightly in breadcrumbs to coat. Place on a plate.
  2. Heat oil in a frying pan over medium-high heat. Cook rissoles, in batches, for 3 to 4 minutes each side or until golden. Transfer to prepared tray. Bake for 20 to 25 minutes, turning halfway during cooking, or until browned and cooked through.
  3. Serve rissoles with noodles and greens. For extra flavour, add 1 tablespoon finely grated ginger to mince mixture in step 1.