Recipe: Turkey meatballs with potato rosti and onion rings

Introduction:

Ingredients:
For the turkey meatballs
1 turkey breast escalope, diced
1 lemon, zested
1 garlic clove, chopped
salt and freshly ground black pepper, to taste
1 tbsp olive oil, for frying
For the potato rösti
1 potato, peeled and julienned on a mandolin
1 tbsp olive oil
For the onion rings
vegetable oil, for deep-frying
55g/2oz self-raising flour
splash of water
½ onion, peeled and sliced into rings
sprigs of rosemary, to garnish

Cooking Tips:

Cooking Instructions:
1. Preheat the oven to 200C/400F/Gas 6.
2. For the turkey meatballs, place all the meatball ingredients into a mini food processor and process until well minced and combined.
3. Remove from the processor, and with slightly wet hands, shape into small golf-ball sized balls.
4. Pan-fry in the oil, over a moderate heat for 8-10 minutes, or until cooked through.
5. For the potato rösti, carefully squeeze the excess liquid out of the julienned potato. (Use a clean tea towel if necessary.)
6. Heat the oil in a small ovenproof frying pan, and add the potato. Rry for 3-4 minutes on each side, over a moderate heat.
7. Remove from the hob, and place into the hot oven to finish cooking, for 8-10 minutes.
8. For the onion rings, heat the vegetable oil in a frying pan or wok. (CAUTION: Hot oil can be very dangerous. Do not leave unattended.)
9. Place the self-raising flour in a bowl and add just enough water to form a batter the consistency of double cream.
10. Dip the onion into the batter, then place into the hot oil for 2-3 minutes to deep-fry until crisp and golden.
11. Remove from the hot oil, drain off any excess oil, then serve on a serving plate with the turkey meatballs and the potato rösti.

If you have cooked from this recipe then give us your feedback or even some tweaks.

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