Turkey Rissole in Tomato Marinade with Dill Potatoes and Fresh Salad

Rissolle

Add 1/2 cup of boiled, unsalted white rice to 1 pound of processed turkey meat. Mix in 1 egg, salt, pepper and dry cilantro powder.

Form small meatballs and drop onto an oiled ceramic pan.

Bake at 375* for 25 minutes. Follow the Sauce instructions below.

These can be prepared 1 day ahead of serving and refrigerated.

Tomato Sauce

In a medium sauce pan, roast 1 chopped onion in olive oil. When the onions are golden in color, reduce heat and add 1 tsp of flour and mix. Add 1 cup of water, 2 tbsp of tomato paste (unseasoned), salt, pepper, dash of sugar and 1 tsp of cider vinegar.

Add the rissoles to the pan and cover with sauce. Allow to simmer for 5 minutes until they reach temperature.

Serve immediately with dill and sour cream.

Boil potatoes with skins on, until soft when tested with a toothpick. Add 1 tablespoon of unsalted butter, 1 tablespoon of chopped dill and 1 clove of smashed garlic.