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Estimated Times |
Preparation time: 20
Cooking time: 45
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Ingredients
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servings
6 | pcs. | Carrots ~450 g |
2 | pcs. | Onion(s) ~150 g |
1 | pcs. | Red bell pepper ~120 g |
5 | pcs. | Green olives ~20 g |
500 | g | Turkey mince |
100 | g | Wheat flour |
100 | g | Rolled oats |
1 | pcs. | Egg(s) ~50 g |
1 | dl | Skimmed milk ~100 g |
1 | tsp | Sea salt ~5.5 g |
0.25 | tsp | Black Pepper ~0.5 g |
2 | pcs. | Raw beetroot ~200 g |
4 | pcs. | Parsnip ~400 g |
4 | pcs. | Jerusalem artichoke ~200 g |
1 | tsp | Dried thyme ~1.3 g |
1 | tbsp | Corn oil ~13.7 g |
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Directions
Grate 1/3 of the carrots, half of the onions and the pepper. Chop the olives. Put in a bowl together with the minced turkey. Stir to mix and then add the flour, rolled oats, egg, milk, salt and pepper. Mix well and leave to rest for 15 mins.
Preheat the oven to 220°C/fan oven 180°C.
Peel the rest of the carrots and the other root vegetables and dice. Peel the onion and cut into wedges. Mix everything together in an ovenproof dish together with the oil, thyme, salt and pepper. Bake in the oven for 45 mins.
Shape the rissole mixture into rissoles and place on a baking tray lined with baking paper. Bake in the oven for approx. 30 mins.
Serve the turkey rissoles with the root vegetables.
Tip
Chicken mince can be used instead of turkey mince.
Nutritional data
619 Kcal Per Serving F: 17 g, P: 42 g, C: 81 g, DF: 15 g 2,475 Kcal (103 Kcal/100 g)
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691 Kcal Per Serving F: 22 g, P: 45 g, C: 86 g 1,382 Kcal (135 Kcal/100 g)
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