Remember the British Turkey Blogger recipe competition back in August? I entered my Ultimate Turkey Burgers but did not really think I had much of a chance. I was wrong.
Winning meant attending the glitzy British Turkey Awards at the Savoy in London. For most people this would have been really exciting. Awards and events are not my thing at all however. I am socially awkward at the best of times – not afraid to admit it. Nevertheless, I managed to have a nice time with the support of a friend, meet some lovely people and bring home a really big trophy (if you scroll down you can see a picture of me at the awards looking mildly panic stricken).
I am still enthusiastic about cooking with turkey as these Asian meatballs will prove. These are so incredibly tasty I literally did a little dance while eating them. The recipe egg and breadcrumb free and suitable for 5:2 diet or anyone watching their weight. They can be eaten hot or cold or even served as canapés at a party.
I have made these both with turkey mince and turkey breast and I have to say the latter tastes better and takes seconds to grind in a food processor. If you want to serve these to young kids you can replace the hot sauce in the meatballs with ketchup.
For the meatballs
400g | 14oz turkey breast fillets (or mince)
1 carrot, very finely grated (I used a Microplane grater)
1 tsp finely grated ginger
2 tbsp unsweetened desiccated coconut
2 tbsp oatbran (or oats blitzed to a powder)
1 tbsp Korean chilli paste (or sweet chilli sauce or Sriracha)
1 tsp garlic purée
1/2 tsp salt
2-3 tbsp fresh coriander (stalks and all)
Sunflower oil to fry
Splash Kikkoman less salt soy sauce
Sweet chilli or Sriracha sauce to serve
For the salad
Carrot strips from 1 medium carrot
Courgette (zucchini) strips from 1 courgette
2 tbsp olive oil
1 tbsp Kikkoman less salt soy sauce
1 tsp honey
Handful sunflower seeds
Put all the ingredients in a food processor and pulse until smooth.
Using your hands, form the meatballs. You will have about 15 large or 24 small ones.
Heat a couple of tablespoons of sunflower oil in a large pan over medium-high heat. Throw all the meatballs in and cook for about 5-7 minutes, shaking the pan so the meatballs brown evenly.
Lower the heat slightly. Add a splash of water and soy sauce into the pan, cover with a lid and cook for another 5-7 minutes until meatballs are cooked through. Check one to make sure it is done before serving with some sweet chilli sauce.
Use a julienne peeler to create fine strips of carrot and courgette (or use a grater or mandoline). Mix the soy sauce, oil and honey together and pour over the vegetables. Scatter a few sunflower seeds on top and serve.