Curried turkey meatballs
By the end of the Christmas season everyone has had their fill of roast turkey. Currying the leftover meat disguises the fact that it's turkey again and at the same time provides a tasty and nourishing family meal.
- 1 lb cooked turkey meat minced
- 2 small onions peeled and finely chopped
- 1/2 lb freshly cooked or leftover mashed potato
- 1 garlic clove crushed with 1/2 tsp salt
- 2 tsp spoons garam masala
- 1 egg beaten
- Flour for coating
- Vegetable or corn oil for frying
- 1 tsp spoon ground ginger
- 1 tsp spoon ground coriander
- 1 tsp spoon ground cumin seeds
- 1 tsp spoon ground turmeric
- Salt and freshly ground black pepper
- 14 oz can tomatoes sieved
- Put the turkey in a mixing bowl with half of the onions, the potato, garlic and garam masala. Mix well together and bind with the beaten egg.
- Shape into 24 balls with floured hands. Roll in flour to coat evenly. Chill in the refrigerator for at least 15 minutes.
- Heat 2 to 3 spoons of oil in a large flameproof casserole dish. Add the meatballs, a few at a time, and brown all over, adding more oil if necessary.
- Remove from the casserole with a slotted spoon and set aside. When all the meatballs are browned, add another 2 spoons of oil and the remaining onion to the casserole with the spices, and salt and pepper to taste. Stir well and fry for a few minutes.
- Make the sieved tomatoes up to 600 ml (1 pint) (l pint) with water. Stir into the onion mixture and bring to the boil, then lower the heat.
- Return the meatballs to the casserole, cover and simmer gently for 20 minutes.
- Adjust seasoning. Transfer to a hot serving dish and serve with rice and natural yogurt.
Calories: 49 kcal
Carbohydrates: 4 g
Protein: 4 g
Saturated Fat: 1 g
Trans Fat: 1 g
Cholesterol: 21 mg
Sodium: 39 mg
Potassium: 150 mg
Fiber: 1 g
Sugar: 1 g
Vitamin A: 61 IU
Vitamin C: 4 mg
Calcium: 16 mg
Iron: 1 mg