Turkey and corn meatballs
Special equipment • food processor
Serves 4
In a food processor, pulse 2 skinless turkey breast cutlets, about 7oz (200g) each, until minced be careful not to turn into a paste. Add a 14oz (400g) can drained corn kernels and a bunch of scallions, chopped.
Pulse until well combined. Transfer the mixture to a bowl, add a handful of fresh flat-leaf parsley, finely chopped, and season well with sea salt and freshly ground black pepper.
Add 1 egg, and use your hands to mix everything together until well combined. Form into balls a little larger than a walnut, and roll until tightly formed; you should end up with 12 balls. Dredge each ball in flour.
Fry a few at a time in a little olive oil in a large non-stick frying pan over medium-high heat; cook for about 5–8 minutes until golden. Serve hot.
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