Turkey and Stuffing Rissoles
4 Slices (around 5oz/140g) Wholemeal Bread
1/2 Chicken Stock Cube or Salt and Pepper
1 Small Onion
Sage and Thyme (a handful of fresh or a tsp of dried)
200g (7oz) Cooked Turkey
1-2 eggs (depending on how dry your bread is)
Without a food processor these rissoles would be hard work as all of the ingredients need to be chopped very finely. Blitz the bread to make crumbs then add everything else except the egg and blitz again. When its all evenly and finely chopped add 1 beaten egg and mix. If it needs it, add the other egg until the mixture binds together.
Form the mixture into 8 little patties. You can shallow fry them, or even easier, put them on an oiled baking sheet, brush with a little more oil and bake at 200C (400F, Gas 6) for about 20 minutes until hot through and golden.
Serve in split burger buns with salad and potato wedges.