Turkish Rissoles

Turkish Rissoles

7 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    10 m
  • Ready In

    1 h 40 m
Ferah
Recipe by  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.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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.

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Reviews (7)

Rate This Recipe
Christine
6

Christine

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.

AnnaV
5

AnnaV

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.

UMMADAM
4

UMMADAM

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.

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Nutrition

Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet

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