Turkey pine nut potli with beetroot mayonnaise
4
1 hour 30 minutes
Ingredients
Turkey-pine nut potli
- 1 potato, peeled
- 1 tbsp of oil
- 1 tsp cumin seeds
- 1 tsp root ginger, chopped
- 1/2 tsp garlic, chopped
- 1 tsp green chillies, chopped
- 1/4 tsp turmeric powder
- 1/2 tsp red chilli powder
- 1 tsp tomato purée
- 160g of cooked turkey breast, finely diced
- 1 pinch of garam masala
- 2 tbsp of pine nuts, roasted
- 1 tbsp of fresh coriander, chopped
- 4 spring onion greens
- 4 spring roll sheets, 7.5 x 7.5cm
- 1000ml of oil, to deep fry
- 1 tbsp of black onion seeds, to garnish
- salt
Beetroot mayonnaise
- 1 large beetroot
- 1/4 tsp fennel seeds
- 1/2 tsp root ginger, chopped
- 1/2 tsp garlic, chopped
- 1/4 tsp green chillies, chopped
- 2 tbsp of mayonnaise
- salt
Method
1
To make the turkey-pine nut potli cook the potato in boiling salted water until tender, drain and mash
- 1 potato, peeled
- salt
2
Heat the oil, add the cumin seeds, as they splutter add the ginger, garlic and green chilli
- 1 tbsp of oil
- 1 tsp cumin seeds
- 1 tsp root ginger, chopped
- 1/2 tsp garlic, chopped
- 1 tsp green chillies, chopped
3
Saute for 3 seconds and add the turmeric powder, red chilli powder and tomato paste, sauté for another 30 seconds and add 2 tablespoon of water. This will help to blend all the ingredients together
- 1/4 tsp turmeric powder
- 1/2 tsp red chilli powder
- 1 tsp tomato purée
4
Add the diced turkey and mashed potatoes, mix them together and add salt, garam masala powder and pine nuts, fold together gently and remove onto a tray to cool
- 160g of cooked turkey breast, diced finely
- salt
- 1 pinch of garam masala
- 2 tbsp of pine nuts, roasted
5
Add the chopped coriander leaves and mix well
- 1 tbsp of fresh coriander, chopped
6
Blanch the spring onion greens in boiling water for 30 seconds and refresh in cold water. Drain
- 4 spring onion greens
7
Spoon the turkey mixture onto the centre of the spring roll sheet
- 4 spring roll sheets, 7.5 x 7.5cm
8
Pull the ends together towards the centre to form a money bag. Tie with blanched spring onion greens, refrigerate for 15 minutes to firm up the potli and deep fry till golden
- 4 spring onion greens
9
Remove onto absorbent paper to absorb any excess oil
10
To make the beetroot mayonnaise cook the beetroot in simmering water until tender, about 40 minutes. Peel when cool enough. Dice
- 1 large beetroot
11
Place all the ingredients into a blender and blitz to form a smooth paste
- 1/4 tsp fennel seeds
- 1/2 tsp root ginger, chopped
- 1/2 tsp garlic, chopped
- 1/4 tsp green chillies, chopped
- 2 tbsp of mayonnaise
- salt
12
Remove and pass through to a fine sieve to form smooth chutney
13
To serve spoon the chutney onto a plate, sprinkle black onion seeds and place the turkey potli on the chutney
- 1 tbsp of black onion seeds
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