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Recipe

Mini turkey cakes

Mar 29, 2012 1:00pm
  • 20 mins preparation
  • 30 mins cooking
  • Makes 24 Item
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Ingredients

Mini turkey cakes
  • 350 gram potatoes, peeled, chopped
  • 2 cloves garlic, crushed
  • 30 gram butter, chopped
  • 1 onion, finely chopped
  • 250 gram cooked turkey meat, finely sliced
  • 1/3 cup coriander leaves, chopped
  • 3 lightly beaten eggs
  • 2 cup fresh breadcrumbs
  • oil, to shallow-fry
  • rocket leaves, to serve
Sweet chilli sauce
  • 1 1/2 cup water
  • 1 cup sugar
  • 1 5mm piece, peeled, sliced ginger
  • 1 finely chopped long red chilli
  • 1/2 cup picked leaves mint
  • 1 juice lime
  • fish sauce, to taste

Method

Mini turkey cakes
  • 1
    Place potatoes in a medium saucepan and cover with water. Bring to the boil on high. Reduce heat to medium and simmer 8-10 minutes, until tender. Drain well. Mash with garlic. Cool slightly.
  • 2
    Meanwhile, melt butter in a small saucepan. Saute onion 1-2 minutes, until tender. Add to potato with turkey. coriander, 1 egg and 1/4 cup breadcrumbs. Season to taste and mix well. Chill 1 hour.
  • 3
    Preheat oven to slow, 150°C. Line an oven tray with baking paper.
  • 4
    Shape 1 1/2 heaped tablespoons of potato mixture into flattened patties. Dip in extra egg then roll in remaining breadcrumbs to coat. Place on tray. Chill 15 minutes.
  • 5
    Heat oil in a large frying pan on medium. Cook patties in 3 batches, 1-2 minutes each side, until golden. Drain on paper towel. Keep warm in oven. Top with rocket leaves and serve with sweet chilli sauce.
Sweet chilli sauce
  • 6
    In a small saucepan, combine water and sugar. Stir over a low heat until sugar dissolves.
  • 7
    Add ginger and chilli, and simmer 3-4 minutes, until mixture becomes syrupy. Remove from heat and cool slightly. Add mint, juice and fish sauce.

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