Tony’s Tasty Turkey Pakoras
Ingredients
Pakoras:
200g Cooked turkey meat.
200g Cooked parsnips.
200g Cooked Brussels sprouts.
1 Small red onion.
30g Fresh coriander.
200g Gram flour.
2 tsp Gara masala.
¼ tsp Red chilli powder.
1 tsp Salt.
Oil for frying.
Cranberry Sauce:
1 Jar cranberry jelly (250g)
2 Fresh red chillies.
1 Small red onion.
Juice of ½ a lime.
Sea salt.
Rapeseed oil (about 5 ml)
Pakora Instructions
Dice the turkey, sprouts and parsnips and put into a large mixing bowl.
Wash, dry and shred the coriander (stalks as well) and add to bowl.
Peel, half and dice the red onion. Add to bowl.
Add the gara masala, chilli powder and salt and mix well then leave for 5 minutes.
Mix through the gram flour and add just enough water to form a batter that holds the turkey and vegetable mix together. Approximately 2 to 3 tablespoons. If the batter is too wet the pakora will not crisp well.
Heat some vegetable oil about to 2 to 3 cm deep in a shallow pan to 170 degrees C.
Gently shape the pakora into loose rounds about 3 cm in diameter. (you should get 24 out the mixture)
Place a few pakora into the hot oil at a time (depending on the size of the pan) When golden on one side carefully turn over to cook the other side.
When golden and crisp on both sides remove from pan and drain on kitchen paper.
Transfer to a serving dish.
Cranberry sauce instructions
Put cranberry jelly into a small mixing bowl.
Peel, half and finely dice the red onion.
Half, deseed and finely dice the red chillies.
Heat the oil in a small frying pan.
Add the red onion and chilli to the pan and season with a little sea salt. Gently cook without colouring. (2 to 3 minutes)
Remove from pan and drain on kitchen paper until cool.
Mix thoroughly into the cranberry jelly along with the lime juice.
Enjoy!! And make sure to tag @McTSingh in any pics of your pakoras on social media 📸🎄