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Mongolian Turkey Rissoles

Prep Time:

10 minutes

Cook Time:

15 minutes



Mongolian Turkey Rissoles


  • 500g Turkey mince
  • 1 Small raw beetroot, peeled and grated
  • 1 Carrot, peeled and grated
  • 1 Small onion, finely diced
  • 1/2 cup Breadcrumbs
  • 90g Garlic clove, crushed
  • 1 Egg, beaten

For the Sauce :

  • 1 tbsp Soy sauce
  • 2 tbsp Honey
  • 1 Lime, juiced
  • 2 Large garlic cloves, peeled and crushed
  • 2 tbsp Fresh ginger, finely grated
  • 2 Red chillies, deseeded and finely sliced

To Serve:

  • 5 Heads of pak choi, trimmed and cut in half longways
  • 1 tbsp Scallions, trimmed and thinly sliced
  • Freshly chopped coriander


  1. Place the mince into a bowl and add grated beetroot, carrot, diced onion, breadcrumbs, garlic, and egg. Season with salt and pepper.
  2. Use your hands to thoroughly mix the ingredients together, and then roll the mixture into 12 equal-sized balls to form the rissoles.
  3. Heat a little oil in a non-stick frying pan over medium heat. Place the rissoles into the pan and flatten slightly. Cook for 3 - 4 minutes on each side until evenly cooked and golden brown.

To Make the Sauce:

  1. In a saucepan, add soy sauce, honey, lime juice, crushed garlic, grated ginger, and half of the sliced red chillies.
  2. Bring the sauce to a boil and let it simmer for 2 - 3 minutes until slightly thickened.

To Serve:

  1. Cook the pak choi in boiling water for 1 - 2 minutes until tender.
  2. Arrange the cooked pak choi onto warm plates with the Turkey rissoles.
  3. Drizzle the sauce over the rissoles and pak choi.
  4. Sprinkle the dish with sliced scallions and freshly chopped coriander.
  5. Serve the Mongolian Turkey Rissoles with your choice of accompaniments such as rice, noodles, fried new potatoes, vegetables, or mixed lettuce, tomato, and cucumber salad.

Serving With:

  1. Rice
  2. Noodles
  3. Fried new potatoes
  4. Vegetables
  5. Mixed lettuce, tomato, and cucumber salad
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