Turkey bhajis
Item 1 of 1
Cooked, sliced turkey adds a neat twist to this turkey bhaji recipe from Marcello Tully, and would of course make a fantastic Christmas leftover dish. These fritters would also be great as a starter or as a tasty party snack, if you double the recipe. Serve with sweet tamarind sauce or minted yoghurt.
First published in 2015
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Ingredients
Metric
Imperial
Bhajis
- 250g of cooked turkey breast, or leftovers
- 2 garlic cloves, finely chopped
- 15g of ginger, finely chopped
- 1/2 green chilli, finely chopped
- 1/4 red chilli, finely chopped
- 4g of poppy seeds
- 4g of caraway seeds
- 4g of fennel seeds, optional
- 1 handful of coriander, finely chopped
- 1 large onion, finely sliced and blanched
- 2 dashes of Tabasco
- 6g of salt
- 8g of caster sugar
- 20ml of sunflower oil
Batter
- 2 eggs
- 150g of plain flour
- 100ml of whole milk
- 50g of semolina
SAVE RECIPE
Equipment
- Deep fat fryer
Method
1
Place a small saucepan over a medium-low heat, heat the oil and gently fry the, ginger and chilli for approximately 2-3 minutes
- 20ml of sunflower oil
- 2 garlic cloves
- 15g of ginger
- 1/2 green chilli
- 1/4 red chilli
2
Whisk the batter ingredients together in a large bowl until smooth. Add the remaining bhaji ingredients to the batter and use your hands to mix well
- 2 eggs
- 150g of plain flour
- 100ml of whole milk
- 50g of semolina
- 4g of poppy seeds
- 4g of caraway seeds
- 4g of fennel seeds
- 1 handful of coriander
- 1 large onion
- 250g of cooked turkey breast
- 2 dashes of Tabasco
- 6g of salt
- 8g of caster sugar
3
Divide the mix into 20g portions and shape into round bhajis. Carefully place the bhajis, 8-10 at a time, into a deep-fat fryer set to 160°C, and fry until dark golden brown
4
Remove the bhajis from the oil and drain on absorbent kitchen towel. Serve immediately
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