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Recipe Instructions

Heat half the oil in a large frying pan over mediumhigh heat. Cook bacon and onion, stirring, for 5 minutes or until onion softens. Add garlic and rosemary, stirring, for 1 minute or until aromatic. Transfer to a large bowl. Add turkey, breadcrumbs and egg. Season. Mix. Shape into 12 rissoles. Heat remaining oil in pan over medium-high heat. Cook rissoles, turning occasionally, for 8 minutes or until cooked through. Remove from pan. Cover with foil to keep warm.

Combine kaleslaw, dressing (from packet), apple and salad in a large bowl. Season.

Return pan to medium heat. Add cranberry sauce, sugar and 60ml (1 ⁄4 cup) water. Stir until smooth. Bring to boil. Add rissoles. Cook for 2 minutes or until heated through. Serve on salad.

Recipe Ingredient

36.40 gm olive oil

125g rindless middle bacon, finely chopped

1 brown onion, finely chopped

3 garlic cloves, crushed

20.00 ml finely chopped fresh rosemary leaves

600g extra lean turkey breast mince

25g (1/4 cup) dried (packaged) breadcrumbs

1 egg, lightly whisked

350g packet kaleslaw slaw kit

1 green apple, cored, thinly sliced

50g baby salad leaves

275g jar jellied cranberry sauce

16.00 gm brown sugar

Cook Time


Prep Time


Total Time



121.99 calories

14.1 grams fat

3.1 grams saturated fat

51.1 grams carbohydrates

32.3 grams sugar

45.9 grams protein

108.4 milligrams cholesterol

539.5 milligrams sodium



Apple, bacon, coleslaw, corn, egg, egg allergy, garlic, gluten allergy, kale, mince, onion, salad, sesame allergy, soy allergy, turkey, wheat allergy


Ready in 30 minutes and just $5.25 per serve, these turkey and bacon rissoles make the perfect quick, cheap and easy dinner. (Tip: extra lean turkey breast mince contains less than 2 per cent fat).

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