Turkey Rissoles with Cranberry Rice Salad

Steps

1. BBQ hot plate to medium-high (if using).
2. Combine rice, water and a pinch of salt in a large pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off the heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
3. Heat a drizzle of oil in a large frypan on medium heat. Cook onion and garlic for 3–4 minutes, until soft. Add rissole spice mix and cook for a further 1 minute, until fragrant. Place onion mixture in a large bowl, wipe pan clean with paper towels and set aside.
4. Add all remaining turkey rissole ingredients (except flour) to bowl with onion mixture and mix well until combined. Place flour in a small bowl. Using a ¼ cup measure, scoop out turkey mixture, shape into balls and roll in flour, shaking of excess as you go. Flatten balls to form 2cmthick rissoles.
5. Return reserved pan to mediumhigh heat with a drizzle of oil. Cook rissoles, in batches, for 2–3 minutes each side, until golden and cooked through. Remove from pan and set aside, covered, to keep warm. Add more oil between batches, if needed.
6. While rissoles are cooking, prepare the rest of the meal. Peel and grate carrot; dice celery 1cm; thinly slice spring onions. When rice has finished steaming, add all remaining cranberry rice salad ingredients to pot, season to taste with salt and pepper and mix to combine. Finely shred lettuce and toss in a bowl with vinegar and oil.
7. Spoon cranberry rice salad onto plates, top with turkey rissoles and serve shredded lettuce on the side. Drizzle with sweet chilli sauce (if using).