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| Estimated Times |
Preparation time: 15
Cooking time: 20
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Ingredients
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servings
| 1 | pcs. | Onion(s) ~75 g |
| 1 | clove(s) | Garlic ~3 g |
| 1 | tbsp | Rosemary ~1 tbsp |
| 250 | g | Turkey mince |
| 100 | g | Baby spinach |
| 100 | g | Green asparagus |
| 100 | g | Cherry tomatoes |
| 1 | pcs. | Avocado ~150 g |
| 0.5 | pcs. | Cucumber ~150 g |
| 0.5 | can(s) | Corn ~142.5 g |
| 2 | tbsp | Rape seed oil ~27.3 g |
| 1 | tbsp | Olive oil ~13.7 g |
| 0.25 | pcs. | Lemon ~25 g |
| 0.25 | pcs. | Lime ~15 g |
| 1 | tsp | Sea salt ~5.5 g |
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Directions
Chop the onion, garlic and rosemary, and mix with the turkey.
Rinse the spinach and add a small handful to the mince mixture. Save the rest for the salad. Season the mince with salt and leave to rest in the fridge.
Rinse the asparagus spears and bend until they snap. Cut the top part into small pieces and steam for 1-2 mins. Cut the cherry tomatoes in half, peel and dice the avocado. Dice the cucumber. Place in a bowl and add the sweetcorn.
Shape the mince into turkey rissoles and fry in the rapeseed oil.
Mix a dressing from olive oil, lemon juice, lime juice and season with salt.
Serve the turkey rissoles with salad and dressing.
Nutritional data
630 Kcal Per Serving
F: 40 g, P: 35 g, C: 37 g, DF: 9 g
1,260 Kcal (109 Kcal/100 g)
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