Meatballs recipe for 4 people, takes only 30 mins; recipe has carrot, red onion, olive oil, quinoa, coriander seed, cumin seed, turkey mince, breadcrumb, garlic clove, greek yogurt, tabasco sauce, pomegranate, orange and parsley.
Spiced turkey patties with fruity quinoa salad
Course: Meatballs
Servings
4
servings
Prep time
20 mins
Ingredients
- Carrot: 4 carrots, peeled and cut into thin batons
- Red Onion: 3 red onions 2 1/2 cut into chunky wedges (roots intact) and 1/2 grated
- Olive Oil: 2 tbsp olive oil
- Quinoa: 200g quinoa
- Coriander Seed: 2 tsp coriander seed
- Cumin Seed: 2 tsp cumin seed
- Turkey Mince: 400g turkey mince
- Breadcrumb: 25g fresh wholemeal breadcrumb
- Garlic Clove: 3 garlic cloves, crushed
- Greek Yogurt: 4 tbsp 0% fat Greek yogurt
- Tabasco Sauce: few dashes of Tabasco sauce
- Pomegranate: 1 pomegranate, deseeded over a bowl to catch the juices
- Orange: 2 oranges, segmented
- Parsley: large pack parsley, roughly chopped
Directions
- Heat oven to 220C/200C fan/gas 7. Tip the carrots and onion wedges into a roasting tin. Toss in 1 tbsp olive oil, season and roast, stirring once, for 30 mins or so until tender.
- Meanwhile, cook the quinoa following pack instructions, drain and put to one side. Heat a large, non-stick frying pan and toast the seeds for 1-2 mins until aromatic. Pop into a pestle and mortar and grind before tipping into a large bowl. Add the turkey, grated onion, breadcrumbs, most of the garlic and seasoning, then mix. Shape into 12 small patties. Heat the remaining oil in the same pan and fry the patties for 3-4 mins on each side until browned and cooked through.
- In a small bowl, mix the yogurt, remaining garlic, Tabasco, 1 tbsp of water and seasoning. Toss together the drained quinoa, pomegranate seeds and juice, orange segments, parsley and roasted veg and some seasoning. Serve with the patties and spiced yogurt.
