Turkey rissoles and kale slaw

Turkey rissoles and kale slaw

4.4 109 rating

Prep. 20 min

Total 30 min

4 portions

Ingredients

Dressing

fresh flat-leaf parsley stems and leaves
5 sprigs
extra virgin olive oil
1 tsp
apple cider vinegar
1 tbsp
Dijon mustard
1 tbsp
sea salt to taste
ground black pepper to taste

Kale slaw

carrot cut into pieces (3-4 cm)
150 g
red onion
40 g
red cabbage cut into pieces
150 g
zucchini cut into pieces
150 g
kale stalks removed and shredded
4 leaves

Turkey rissoles

red onion
40 g
zucchini cut into pieces
100 g
eschalot
1
turkey mince
500 g
red curry paste
1 tbsp
egg
1
extra virgin olive oil to fry

Difficulty

easy

Nutrition per 1 portion

Sodium 571.2 mg

Protein 31.3 g

Calories 1450.7 kJ / 345.4 kcal

Fat 19.9 g

Fibre 4.8 g

Saturated Fat 3.8 g

Carbohydrates 7.9 g

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Also featured in

Sam Wood 16 Recipes
Australia and New Zealand

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