Healthy Turkey Rissoles With Cranberry Pesto

  • Author: Irena Macri
  • Prep Time: 20 mins
  • Cook Time: 10 mins
  • Total Time: 30 mins
  • Yield: 8 patties 1x


Other nuts or seeds such as sunflower or pumpkin could be used instead of pine-nuts. The mince can be made into meatballs or even a meatloaf.



For the pesto

  • ⅓ cup dried cranberries
  • 3 tablespoons pine nuts
  • ½ clove garlic, grated
  • ¼ teaspoon salt
  • ¼ teaspoon ground coriander seed
  • 34 tablespoons olive oil

For the patties

  • 500 g turkey mince (ground turkey thighs & breast is best)
  • 2 cloves garlic, grated
  • ½ teaspoon onion powder
  • ½ teaspoon celery seeds (optional)
  • ¼ teaspoon nutmeg
  • ⅔ teaspoon sea salt
  • 1 teaspoon Dijon mustard
  • Coconut oil for cooking (ghee can also be used)
  • Fresh parsley, for garnish


  1. Soak cranberries in small bowl of hot water for about 20-30 minutes.
  2. Add pine nuts to a medium hot frying pan and cook for about two minutes, stirring frequently, until lightly toasted and browned.
  3. Transfer most of them to a food processor (I like to reserve a few for garnish), together with the rest of ingredients and soaked cranberries. Add 2-3 tablespoons of the water, in which the cranberries were soaking. Process into pesto like paste, for about 30 seconds, scraping the sides a couple of times. Transfer to a ramekin
  4. Combine turkey mince with the rest of ingredients in a large mixing bowl. Use your hands to work the mince and incorporate all the ingredients. Using wet hands, roll small batches of mince into balls and flatten into round patties.
  5. Heat about a teaspoon of coconut oil or ghee in a large frying pan to high and then turn down to medium-high. Add the patties and cook for 4-5 minutes on each side, adding a little more coconut oil when flipping them over.
  6. Serve patties with a side of cranberry pesto and your favourite veggies.

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