Thai Green Turkey Balls
Recipe by Neil Strawson and Richard Hunt. Makes 4
You will need:
- 2 eggs (1 for the Turkey Ball mixture and 1 for the coating)
- 75g cooked turkey mince
- 2 slices dry wholemeal bread (to make 30g breadcrumbs and 60g breadcrumbs for coating)
- 1 teaspoon of Thai green curry paste
- 2 tablespoons plain flour
- Work mat
- Weighing scales
- Mixing bowl plus 3 bowls for coatings
- Baking tray & baking paper
- Oven gloves and frying pan (adult use only)
Remember to ask a Grown-up for help.
What to do:
Before making, wash your hands and put an apron on. Weigh or measure all of the ingredients and ask a grown up to pre-heat an oven to 180°C (fan) /200°C / gas mark 6. Ask an adult to cook the turkey mince by dry frying. Put aside to cool.
Use the grater to grate the dry bread into crumbs; and divide into two bowls ready to use and put to one side. Crack an egg into the mixing bowl and then beat with a fork.
Add the cold turkey mince, breadcrumbs and Thai green curry paste to the egg and mix together with the fork.
Divide the mixture into four equal amounts by drawing a line down the middle of your bowl with the fork, then turning the bowl and drawing another line down the middle of your mixture again.
With your hands, roll each of the four amounts into balls and place on your work mat.
Finally break the second egg into a bowl and beat with the fork; then set up the flour, egg and second bowl of breadcrumbs in a line. Roll each Thai Turkey Ball in the flour, then beaten egg and then coat with breadcrumbs. Place onto a baking tray and ask a grown up to put them in a pre-heated oven for 15 to 20 minutes, or until they’ve gone golden and crisp and are hot in the middle. You can eat them warm or cold. Try making with cooked beef and pork mince too.