Turkey Rissoles

1kg turkey mince

1 large onion, grated

1 egg, lightly whisked

3 teaspoons soy sauce

3 teaspoons Worcestershire sauce

3 teaspoons chutney or relish (any sort)

2 teaspoons chopped fresh thyme (or ¼ teaspoon dried)

2 teaspoons chopped parsley (optional)

1½ to 2 cups fresh breadcrumbs

 For optional coating – 2 cups, maybe more, of dried breadcrumbs

Method

Mix all ingredients together, holding back ½ cup of the fresh breadcrumbs, to combine well.  If the mixture is too sticky, add the extra half cup of breadcrumbs.  Refrigerate at least 30 minutes.

With damp hands shape the mixture into rissole shapes and shallow fry in hot oil for approximately 4 minutes each side, turning once.  If the mixture is too damp to handle, have ready a bowl of dried breadcrumbs and drop and roll them in this before frying.  This will also serve to stop them sticking to the pan and give a nice crunchy coating.