Bacon and Turkey Rissoles

Heat half the oil in a pan and cook the bacon and onion for 5 mins. Add the rosemary and garlic, cook for 1 minute, then add to a bowl with the mince, breadcrumbs and egg. Season well and shape into 12 rissoles. Heat the remaining oil and cook the rissoles, turning occasionally, for 10 mins or until cooked through. Remove from the pan and keep warm.
Add the sugar, cranberry sauce and 60ml of water to the pan and bring to the boil. Add the rissoles and cook for 2 mins until hot and coated with the glossy glaze. Serve with some steamed greens, and enjoy.

15 mins

4 serving

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