Turkey Kheema Na Pattice
(Potato cakes stuffed with curried mince)
Serves: 4-6, more if using as canapés
Preparation Time: 20minutes
Cooking Time: 20minutes
Ingredients
500g British Turkey mince
500g chopped onions
2 tbsp ginger paste
2 tbsp garlic paste
1 tsp turmeric powder
1 tbsp coriander powder
½ tbsp cumin powder
½ tbsp red chilli powder
2-3 bay leaves
3-inch piece cassia bark
Knob of butter
1 tbsp tomato puree
1 tsp garam masala
2 heaped tbsp fresh coriander, chopped
1 heaped tbsp fresh mint, chopped
2-3 fresh green chillies, finely chopped
Salt, as desired
2 tbsp sunflower oil
1kg potatoes, peeled boiled and crushed
Lime juice, if desired
Method
Peel and chop the onions as finely as you can.
Heat the oil in a heavy bottomed pan until it forms a light haze
Add the cassia bark and then bay leaves
As the bay leaves start to brown, add the onions and sauté.
When the onions start to brown slightly add the butter and the ginger and garlic, keeping stirring to prevent the mixture sticking and burning
Once the aroma changes and the ginger and garlic pastes have cooked, add approx. 250 ml of water and the powdered turmeric, chilli, cumin & coriander
Mix well and continue cooking until the liquid evaporates and the masala begins to sizzle.
As soon as the oil begins to ooze again add the mince and break it up well. If needed, add a splash of water to cool the pan down and help break up unwanted lumps of mince.
When the mince is almost cooked, add the tomato paste, salt to season and cook until dry. Remove from the heat and add the green chilli, coriander, mint and garam masala powder. Mix in well and taste, adding a dash or two of lime juice if you like. Allow to cool.
To make the little cakes, using your hands, mould the potato around a small handful of the mince and shape into little patties.
Either pan fry the patties in a little oil until browned on the outside and piping hot, or coat in egg and breadcrumbs and deep fry.
Serve with a light tomato sauce or a mayonnaise based dip if making them small for cocktails.