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Greek Rissoles (Serves 4)


Henry's current favorite food is sausage. He loves meat patties of any kind. These Greek Rissoles are a delicious combination of ground turkey, potato and onion, flavored with fresh herbs. I like to make a double-batch, since the leftovers freeze well and are easily reheated in the microwave.

This recipe is Henry-approved.
Ingredients
1 large russet potato or 2 medium yellow potatoes
1 small onion
1 Tablespoon fresh mint (or 1 teaspoon dried mint)
1 Tablespoon fresh oregano (or 1 teaspoon dried oregano)
1 Tablespoon fresh parsley (or 1 teaspoon dried parsley)
1 clove garlic
1 pound ground turkey
1 teaspoon tomato paste
1 Tablespoon lemon juice
1 egg
1 cup dry bread crumbs
½ teaspoon ground pepper
½ teaspoon salt
1/3 cup flour
1/3 cup olive oil
Greek Rissoles frying in the pan.
Directions
Rinse and peel the potato. Coarsely grate the potato and onion into a large mixing bowl. 

 Finely chop the fresh herbs and garlic. Add the herbs and garlic to the mixing bowl.

Add ground turkey, tomato paste, lemon juice, egg, bread crumbs, pepper and salt to the mixing bowl.

Using your hands, mix the rissole ingredients together until they are well combined. If the mixture is too sticky, add a few more bread crumbs.

Sprinkle flour on a large cutting board. Shape 1 Tablespoon of rissole mixture at a time into small patties. Place each rissole on the floured board. Turn the rissoles over to lightly coat them with flour on both sides.

Heat oil in pan. Cook rissoles in small batches over medium heat for about 3 minutes on each side or until golden.

Place a few paper towels on a plate. Carefully remove each batch of rissoles from oil with tongs or a slotted spoon and drain on paper towels.

Serve with pita and hummus or tzatziki. They also pair nicely with fresh cucumber, tomato, and red pepper slices.
Greek Rissoles served with pita, hummus, tzatziki, bell pepper slices, olives, marinated mushrooms and feta cheese.
How your kids can help
  • 2-year old: Rinsing and peeling the potato.
  • 3-year old: Grating the potato and onion into a large mixing bowl.
  • 4-year old: Using their hands to mix the rissole ingredients together until they are well combined.*
  • 5-year old: Lightly coating each rissole with flour.*
* Remember to teach your kids about good kitchen hygiene, especially with raw meat. Be sure your kids wash their hands thoroughly with warm soapy water before and after handling the rissoles.
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Comments

  1. AnonymousFebruary 19, 2013 at 11:57 AM

    ◑ Interesting having potato in a meat rissole. Good for binding it I imagine. ◐

    ReplyDelete

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