Turkey Nuggets with Zucchini Coating
Turkey Nuggets with Zucchini Coating - This snack stands out from any fast food competition!
Healthy, because
Even smarter
Nutritional values
With 1 gram of fat per 100 grams, turkey meat is one of the lean meat types. And thanks to the zucchini, this low-fat meat is wrapped here in a low-calorie but crispy coating - much cheaper than conventional breadcrumbs could.
If you have a deep fryer in your cupboard, you can of course prepare the nuggets in it in a particularly practical way. But even then: Before serving, let them drip off well on kitchen paper!
(Percentage of daily recommendation)
| Calorie | 591 cal. | (28 %) | ||
| Protein | 43 g | (44 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 61 g | (41 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6 g | (20 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 5.3 mg | (44 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 22.9 mg | (191 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 91 μg | (30 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 26.6 μg | (59 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 926 mg | (23 %) | ||
| Calcium | 152 mg | (15 %) | ||
| Magnesium | 96 mg | (32 %) | ||
| Iron | 5.6 mg | (37 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 4.7 g | |||
| Uric acid | 218 mg | |||
| Cholesterol | 160 mg |
Ingredients
- Ingredients
- 3 Zucchini (about 750 grams)
- 14 ozs Turkey cutlets
- salt
- peppers
- 1 egg (small)
- 4 Tbsps Pastry flour (about 50 grams)
- 3 Tbsps Canola oil
- 7 ozs Polenta (instant)
- 1 pint vegetable stock
- 5 ozs Sour cream
Kitchen utensils
Preparation steps
Rinse, trim and finely grate the zucchini on a box grater.
Rinse turkey cutlets, pat dry and cut into small, nugget-sized pieces about 5 cm (approximately 2 inches). Season with salt and pepper.
Squeeze half of the zucchini vigorously over a bowl to remove moisture. Collect the liquid in the bowl and set aside.
In another bowl mix the pressed zucchini with the egg, 2 tablespoons of flour and salt to taste.
Sprinkle the turkey cutlets with the remaining flour and coat them with the zucchini and egg miture. Hold the cutlet firmly and apply pressure to keep the coating adhered to the zucchini.
Heat the oil in a large non-stick pan and fry the nuggets over medium heat on both sides until golden brown.
Meanwhile, place the polenta, remaining grated zucchini, collected zucchini juice and stock in a pot and mix until smooth. Bring to a boil and cook the mixture over low heat, stirring occasionally until it becomes a thick paste, 7-8 minutes. If necessary, add a little more stock.
Drain the turkey nuggets on paper towels. Add the sour cream to the polenta and season with salt and pepper. Serve the polenta with the turkey nuggets.
