Search thousands of recipes reviewed by home cooks like you.

Turkish Rissoles

Turkish Rissoles

  • Prep

    30 m
  • Cook

    10 m
  • Ready In

    1 h 40 m
Ferah

Ferah

My own version of Turkish Style Rissoles. Rissoles are a family favorite that is simple to make and suits most occasions. Best of all, kids can get in on the fun and help parents cook. Serve rissoles with rice, garlic yogurt and tomato salsa.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 381 kcal
  • 19%
  • Fat:
  • 25.1 g
  • 39%
  • Carbs:
  • 9.9g
  • 3%
  • Protein:
  • 28.2 g
  • 56%
  • Cholesterol:
  • 148 mg
  • 49%
  • Sodium:
  • 548 mg
  • 22%

Based on a 2,000 calorie diet

Directions

  1. Place the lamb, beef, salt, pepper, cumin, paprika, and tomato paste in a large bowl. Do not mix together; simply set aside.
  2. Place onions and garlic into a blender. Blend, and slowly drizzle in olive oil until the mixture has a paste-like texture. Add the chopped parsley to the onion paste and blend for 5 seconds.
  3. Pour the onion paste into the bowl with the meat mixture. Knead the mixture lightly with clean hands. Sprinkle the flour over the meat mixture. Crack the eggs into a small bowl; add them to the meat mixture and knead lightly to combine. Let the mixture rest for 5 minutes to allow flavor to develop, then knead lightly once more to be sure that all ingredients are well combined.
  4. Take a small handful of the meat and place it in the palm of your hand. Close fingers around meat to shape gently into small balls, then press the meatball lightly between palms to form a patty. Place on a large plate. Repeat this process until all of the mixture has been formed into patties, using plastic wrap to separate layers of patties. Cover the plate with plastic wrap, and refrigerate for at least one hour.
  5. Preheat the oven's broiler and set the oven rack at about 3 inches from the heat source. Line a pan with aluminum foil and arrange rissoles 1/2 inch apart in the pan. Broil rissoles 3 inches from the heat source until deep golden brown on both sides, turning only once.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

AnnaV
7

AnnaV

10/17/2008

Very tasty. I liked the easy blending of onion and garlic, tho' had no Parsley and used a generous amount of Coriander, snipped with scissors into the meat mixture. We are also fond of Cumin, so I was generous with that. Did not wait for the Resting in fridge as we were too hungry. Will enjoy these again.

Christine
6

Christine

11/9/2009

This is delicious, though I also like to add panko or italian bread crumbs to stretch it. When I pan fry them, I make a sauce out of the drippings, ketchup, lots of paprika and some curry powder. Great for taking to lunch the next day. ALSO uncooked patties freeze well until you are ready to eat. Thaw in fridge and cook as normal.

UMMADAM
5

UMMADAM

11/19/2010

My family loved these. I made flatter patties and substituted bread crumbs for the flour. I served with a roasted veggie bulgar pilaf and an eggplant-chickpea dish. A salad would have been a nice addition. Thanks for the great recipe.

Similar recipes