Turkey and corn meatballs

How to make Turkey and corn meatballs recipe - Boulettes de viande Turquie et maïs recette

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.