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Turkey Satay Patties

(Will make 2/3 dozen small meat balls)

2 lbs Raw Turky Meat
4 oz. Streaky Rashers
3 Egg Whites
1 large Onion
4 Cloves Garlic
1 tablespoon Sunflower Oil
2 teaspoons Grated Root Ginger
1 teaspoon Chilli Powder
2 teaspoons Turmeric
1 tablespoon Soy Sauce
1 teaspoon Brown Sugar
Grated juice and rind of 1 Lemon
4 tablespoons Peanut Butter

Slice the onion thinly, chop the garlic and with the grated ginger, sweat these in a pot with the sunflower oil for 10 mts or so on a very low heat until soft.
Stir in the chilli, turmeric, soy sauce, brown sugar and lemon juice and then add the peanut butter.
Stir well together on a low heat and leave to cool a little (this is your Saté sauce).
Chop the turkey and bacon into chunks and put into the food processor with the saté sauce and pulse together to mince the meat and blend well together.
Form this mixture into balls roughly the size of large walnuts with your hands.
Fry these (in batches if necessary) until browned on all sides and cooked through.
Serve hot (they will reheat excellently in the oven) with cocktail sticks to pick and with a little plain yoghurt to dip if you like.

April 14, 2006 09:12 PM | 0 Comments
  Martin Dwyer
Consultant Chef