Turkey Fritters with Carrot and Apple Salad
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 32 min.
Ready in
Ingredients
for
4
- For Turkey-Corn Cakes
- 1 Tbsp butter
- 1 onion (peeled and finely chopped)
- 16 ozs ground Turkey
- 1 egg
- ½ cup seasoned breadcrumbs
- 2 tsps sweet paprika
- salt (to taste)
- freshly ground Black pepper (to taste)
- 1 tsp spicy Mustard
- 2 Tbsps fresh parsley (finely chopped)
- 1.333 cups canned Sweet corn (drained)
- 2 Tbsps Oil
- For Carrot Salad
- 16 ozs carrots (peeled and shredded)
- 2 Apple (peeled and grated)
- ¼ cup Orange juice
- 2 Tbsps fresh lemon juice
- 2 Tbsps Oil
- 1 pinch sugar
- 2 Tbsps sliced Hazelnuts
- salt (to taste)
- freshly ground Black pepper (to taste)
Product recommendation
Cooking time is based on 2 batches.
Preparation
Kitchen utensils
1 Cutting board, 1 Tweezers, 1 Paper towel, 1 Kitchen twine, 1 kleiner Roasting pan, 1 Measuring cups, 1 Sieve, 1 Small knife, 1 Large knife, 1 weiter Pot mit Deckel, 1 Wooden spoon, 1 Pot, 1 Whisk, 1 Immersion blender
Preparation steps
1.
Melt the butter in a medium large skillet. Saute onions until soft and translucent. Set aside.
2.
In a large bowl, combine ground turkey, egg, bread crumbs, paprika, salt, pepper, mustard, parsley, sweet corn and sauteed onions. Mix well to incorporate. Divide the turkey mixture into four portions. Using your hands form 4 to 5 patties from each quarter, for a total of 16 to 20 patties.
3.
Preheat oven to 200º F.
4.
Heat the oil in a large skillet over medium-high heat. Working in batches, cook cakes for 2 to 3 minutes on each side, or until golden brown and cooked through. Transfer to baking sheet in a single layer; place in oven to keep warm. Serve with carrot salad, allowing 4 to 5 cakes per serving.
5.
For Carrot Salad:
6.
In a large bowl, combine shredded carrots and grated apple. In a glass measuring cup, mix orange juice, lemon juice, oil, and sugar. Set aside.
7.
In a nonstick skillet, dry roast the sliced hazelnuts until just golden.
8.
Drizzle the dressing over the carrot mixture. Season with salt and pepper, tossing to coat. Add the hazelnuts, tossing lightly to incorporate. Serve with turkey-corn cakes.
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