Minced Turkey with Lime and Cilantro Recipe
Ingredients
| 3/4 lb. cooked turkey breast meat, finely chopped | ||
| Yogurt sauce | ||
| 1 cup plain low-fat yogurt | ||
| Cilantro | 1 Teaspoon, finely chopped | |
| Sugar | 1 Teaspoon | |
| Lime juice | 2 Tablespoon | |
| Salt | 1/8 Teaspoon | |
| Cayenne pepper | 1/8 Teaspoon | |
| Turkey morsels | ||
| Bread crumbs | 12 Cup (16 tbs) | |
| 1/3 cup finely sliced scallion greens | ||
| Zest of 1 lime, grated | ||
| Cilantro | 2 Teaspoon, finely chopped | |
| Chili powder | 1/4 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Egg white | 1 | |
| Flour | 1/4 Cup (16 tbs) | |
| Safflower oil | 2 Tablespoon | |
Directions
GETTING READY
1. For making the sauce, in a small mixing bowl, whisk the yogurt with the cilantro, sugar, lime juice, salt and cayenne until well blended. Keep aside.
2. In a bowl, combine the minced turkey with the bread crumbs, scallions, zest, cilantro, chili powder and salt.
3. Add the egg white to the turkey mixture.
4. Using a mixing spoon or your hands, combine all the ingredients well.
MAKING
5. Dampening your hands with a little water and form the meat mixture into firm, 1 inch sized balls.
6. Lightly dust the turkey balls with flour.
FINALIZING
7. In a shallow, heavy-bottomed skillet, heat the oil over a medium flame.
8. When the oil is hot, gently add the turkey balls and fry using a slotted spoon turning to evenly brown them on all sides.
9. Remove on a paper towel and allow the excess oil to be absorbed.
SERVING
10. Transfer the meat balls to a warm platter.
11. Serve with the yogurt sauce placed in the center of the platter.
1. For making the sauce, in a small mixing bowl, whisk the yogurt with the cilantro, sugar, lime juice, salt and cayenne until well blended. Keep aside.
2. In a bowl, combine the minced turkey with the bread crumbs, scallions, zest, cilantro, chili powder and salt.
3. Add the egg white to the turkey mixture.
4. Using a mixing spoon or your hands, combine all the ingredients well.
MAKING
5. Dampening your hands with a little water and form the meat mixture into firm, 1 inch sized balls.
6. Lightly dust the turkey balls with flour.
FINALIZING
7. In a shallow, heavy-bottomed skillet, heat the oil over a medium flame.
8. When the oil is hot, gently add the turkey balls and fry using a slotted spoon turning to evenly brown them on all sides.
9. Remove on a paper towel and allow the excess oil to be absorbed.
SERVING
10. Transfer the meat balls to a warm platter.
11. Serve with the yogurt sauce placed in the center of the platter.
Chef
