Turkey Fritters with Carrot and Apple Salad

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Turkey Fritters with Carrot and Apple Salad
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 32 min.
Ready in
Calories:
571
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie571 kcal(27 %)
Protein38.21 g(39 %)
Fat26.03 g(22 %)
Carbohydrates50.4 g(34 %)
Sugar added1.05 g(4 %)
Roughage7.57 g(25 %)
Vitamin A2,092.7 mg(261,588 %)
Vitamin D0.84 μg(4 %)
Vitamin E2.24 mg(19 %)
Vitamin B₁0.25 mg(25 %)
Vitamin B₂0.46 mg(42 %)
Niacin18.15 mg(151 %)
Vitamin B₆0.8 mg(57 %)
Folate53.49 μg(18 %)
Pantothenic acid1.32 mg(22 %)
Biotin5.74 μg(13 %)
Vitamin B₁₂2.27 μg(76 %)
Vitamin C29.22 mg(31 %)
Potassium508.32 mg(13 %)
Calcium95.36 mg(10 %)
Magnesium54.04 mg(18 %)
Iron2.4 mg(16 %)
Iodine16.77 μg(8 %)
Zinc3.02 mg(38 %)
Saturated fatty acids5.54 g
Cholesterol146.64 mg
Author of this recipe:

Ingredients

for
4
For Turkey-Corn Cakes
1 tablespoon
1
onion (peeled and finely chopped)
16 ounces
ground Turkey
1
½ cup
seasoned breadcrumbs
2 teaspoons
sweet paprika
salt (to taste)
freshly ground Black pepper (to taste)
1 teaspoon
spicy Mustard
2 tablespoons
fresh parsley (finely chopped)
1.333 cups
canned Sweet corn (drained)
2 tablespoons
For Carrot Salad
16 ounces
carrots (peeled and shredded)
2
Apple (peeled and grated)
¼ cup
2 tablespoons
2 tablespoons
1 pinch
2 tablespoons
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.