Indian Spiced Meatballs with Raita and Flatbread

I often use turkey in cooking because of it being low fat as well as a cheaper version of chicken. It's often only eaten at Christmas but it can be used in many dishes as a replacement for other other meats, such as beef mince, pork or lamb. I've been challenged by Lean on Turkey to come up with a family meal idea using Turkey for under £10 so I've decided to make Indian Spiced Meatballs. These would more traditionally be made with minced lamb but the turkey is a much healthier option - and cheap too at only around £2 for the mince, in fact the whole meal comes in at under £5 if you already have the spices in your cupboard.


Indian Spiced Meatballs with Cucumber and Mint Raita and Flatbread - Serves 4


Meatballs (makes 16)


450g Fresh Turkey Mince
1 tsp ground Cumin 
1 tsp ground Coriander
1 tsp Garam Masala
1/2 tsp chilli powder
1/2 tsp ground black pepper
1 fresh chilli, deseeded and finely chopped (optional)
fistful of fresh coriander, chopped
Olive oil (for frying)

• Mix all the ingredients together (apart from the oilive oil)
• Form into 16 balls
• Heat the oil in an ovenproof frying pan (if you don't have an ovenproof pan you can transfer the meatballs to a baking tray)
• Fry the meatballs to seal on all sides
• Transfer the pan to a preheated 200 degree (C) oven for 12 minutes, until cooked all the way through
• Whilst they're cooking make the flatbreads and prepare the raita

Flatbreads (makes 4)


200g Plain Wholemeal flour
60g Natural Greek Yoghurt
1 tbsp Olive oil
5 tbsp water, room temperature

• Mix all the ingredients together to form a dough
• You may need to add a touch more flour or water depending on whether your mix is too dry or too wet
• Divide into 4 balls
• Roll out on a floured surface to the size of a side plate
• Cook on a hot griddle pan for approx 3 minutes each side

Raita


250g Natural Greek Yoghurt
1/2 cucumber, deseeded and finely chopped
1 tbsp Mint Sauce or chopped fresh mint
small bunch of coriander, chopped

• Mix all the ingredients together

Serve the meatballs in a flatbread with Raita and shredded lettuce

For larger appetites you could serve with spicy potato wedges

For more turkey recipes have a look at Lean on Turkey.

This is a sponsored post but the recipe is my own






This is my entry into the BritMums Lean On Turkey competition sponsored by www.leanonturkey.co.uk

Staffordshire Enchiladas

 

I know that Enchiladas come from Mexico but these are a little different as I make them with Staffordshire Oatcakes. Not to be confused with Scottish Oatcakes the Staffordshire variety are like a pancake and made with oatmeal, flour and yeast. They are particularly nice served warm with melted cheese on. I've used them in this recipe in the place of flour tortillas so if you can't get hold of oatcakes you can use tortillas or savoury pancakes instead. I've also used cooked chicken leftover from yesterday but this can be replaced with beef, pork or turkey.

Staffordshire Enchiladas

2 tbsp oil

1 onion, chopped

1 clove of garlic, chopped

1 Green pepper, sliced

tsp ground coriander

tsp ground cumin

1/2 tsp cayenne papper

tsp smoked paprika

1 can of chopped tomatoes

1 can of red kidney beans, drained

cooked chicken (leftovers)

Pack of 6 Staffordshire Oatcakes

150g cheddar cheese, grated

• Heat the oil in a large pan and fry the oil and garlic for 2 minutes
• Add the pepper and spices (you can add fresh or ground chilli at this point too if you want it spicier) and fry for 4-5 minutes
• Add the tomatoes and beans, replace the lid and cook for 10-12 minutes, stirring regularly
• Set half of the mix aside and stir the cooked chicken into the rest
• Divide the chicken & sauce between the oatcakes and sprinkle with a little of the grated cheese
• Roll the oatcakes up and place in a greased baking dish (join side down)
• Cover with the rest of the sauce and cheese
• Bake in a preheated 180 degree (C) oven for 30 minutes, until golden brown

Serve with salad