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Smart Sesame-Crusted Turkey Rissoles

Smart Sesame-Crusted Turkey Rissoles

with Carrot Mash and Honey-Soy Drizzle

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These turkey rissoles get browned in the pan to give the sesame seeds a nutty flavour. A honey-soy sauce drizzled over buttery mashed carrots and tender-crisp roasted broccoli adds a satisfying sweet-savoury element to this 'smart' meal!

Smart is based on a per serving calculation of the recipe's kilocalorie and carbohydrate amount.

Tags:Carb SmartCalorie Smart
Allergens:GlutenSesameSoySulphitesMilk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Ground Turkey

¼ cup

Panko Breadcrumbs

(ContainsGluten)

1 tbsp

Sesame Seeds

(ContainsSesame)

1 tbsp

Honey

2 tbsp

Soy Sauce

(ContainsGluten, Soy, Sulphites)

340 g

Carrot

227 g

Broccoli, florets

1 unit

Green Onion

½ tbsp

Moo Shu Spice Blend

(ContainsGluten, Soy)

1 tsp

Garlic Salt

Not included in your delivery

2 tbsp

Oil*

2 tbsp

Unsalted Butter*

(ContainsMilk)

½ tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories620 kcal
Fat38 g
Saturated Fat13 g
Carbohydrate41 g
Sugar17 g
Dietary Fiber8 g
Protein31 g
Cholesterol140 mg
Sodium2310 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Potato Masher
Peeler
Measuring Spoons
Colander
Baking Sheet
Parchment Paper
Large Bowl
Small Bowl
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Peel, halve carrots lengthwise, then cut into 1/4-inch slices. Add carrots, 1/2 tsp salt and enough water to cover (by approx. 1 inch) to a medium pot (use same for 4 ppl). Bring to a boil over high heat. Once boiling, reduce heat to medium-high. Simmer, partially covered, until very tender, 16-18 min. Drain well and return carrots to the same pot, off heat. Using a potato masher, mash 1 tbsp butter (dbl for 4 ppl) into carrots until mostly smooth. (TIP: Puree carrots in a food processor for a smoother consistency, if desired.) Season with pepper, to taste.

2

Meanwhile, cut broccoli into bite-sized pieces. Add broccoli, half the garlic salt, 1/2 tsp Moo Shu Spice Blend and 1 tbsp oil (dbl both for 4 ppl) to a parchment-lined baking sheet, then toss to coat. Roast in the middle of the oven, stirring halfway through, until tender-crisp, 12-14 min.

3

Meanwhile, thinly slice green onion, keeping white and green parts separate. Stir together honey, 1 1/2 tbsp soy sauce and 2 tbsp water (dbl both for 4 ppl) in a small bowl. (NOTE: This is your honey-soy mixture.)Add turkey, panko, remaining soy sauce, remaining garlic salt and 1 tsp Moo Shu Spice Blend (dbl for 4 ppl) to a large bowl. Season with pepper, to taste, then combine. Form turkey mixture into four 1/2-inch-thick patties (8 patties for 4 ppl). Sprinkle sesame seeds over both sides of patties, pressing down gently to adhere.

4

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then patties. Cook, until sesame seeds are golden-brown, 2-3 min per side. Remove the pan from heat. Transfer rissoles to an unlined baking sheet, reserving oil in the pan. Bake in the top of the oven until rissoles are cooked through, 5-7 min.**

5

When rissoles are almost done, return the pan with reserved oil to medium-high. When hot, add green onion whites, then cook, stirring often, until softened slightly, 30 sec-1 min. Add honey-soy mixture. Cook, stirring often, until mixture reduces slightly, 30 sec. Add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted. Transfer honey-soy drizzle back to the same small bowl.

6

Divide broccoli, carrot mash and rissoles between plates. Spoon honey-soy drizzle over rissoles. Sprinkle remaining green onions over top.