Ingredients (serves 4 | makes 8 rissoles )

• 1 packet Ingham's Extra Lean Turkey Rissoles Rissoles
• 4 serves Mashed potato
• Garnish Green side salad
• ONION & CAPSICUM JAM
• 2 Red onion, finely chopped
• 2 Brown onion, finely chopped
• 2 Red capsicum, deseeded and finely chopped
• 1.5 cups Rose (or sweet white wine)
• 1 tbs Brown sugar
• 1 small jar Cranberry sauce
• Olive oil
• PEA & SPINACH SALSA VERDE
• 2 cups Baby spinach
• 1 bunch Flat leaf parsley, destalked
• 2 cups Frozen peas
• 2 tbs Lemon juice
• 2 tbs Olive oil
• 1-2 cloves Garlic
• 1/2 cup Sourdough bread crumbs
• 8 Gherkins
• 1 tsp Wholegrain mustard
• 1/2 Lemon, zested

Method

1. RISSOLES: Add 1 tbs oil to frying pan over medium heat. Add rissoles to pan. Cook for approximately 10 minutes (or until cooked through). Turn regularly.
2. ONION & CAPSICUM JAM: Heat oil in a pan on medium heat. Fry off capsicum and onions for approx 5-10 mins or until they begin to caramelise and reduce down to half the size. Add in rose, cranberry sauce and brown sugar, then continue to cook mixture down.
3. PEA & SPINACH SALSA VERDE: Using a food processor or stick blender, combine all ingredients. Secure lid and blitz until everything is combined. If the mixture is too dry, add a dash more olive oil to the mix.
4. SIDES: Whip up your favourite mashed potato recipe and serve alongside a lovely summer garden salad.
5. SERVING: Serve on a bed of mashed potato. Create a well in the potato so the jam or salsa verde can be placed on top. Spoon over approx 1-2 tbs of jam or salsa verde. Please 2 rissoles on top. Garnish with a green side salad. Season with salt and pepper (optional) Enjoy!