Recipe courtesy of Steggles
Serves 4 | 40 minutes
Ingredients
2 teaspoons + 1 tablespoon olive oil
1 small onion, finely chopped
1 teaspoon turmeric
1 teaspoon ground ginger
½ teaspoon cayenne pepper
2 tablespoons parsley
1 bunch kale
3 cloves garlic, sliced
2 tablespoons currants
Handful of natural almonds
Method
1. Heat the oil in a frying pan over medium high heat. Cook the onion for 2 minutes until soft. Add the turmeric, coriander and cayenne, cook stirring for a further minute. Allow to cool.
2. In a bowl mix together the turkey mince, cooled onion mixture and parsley. Season with salt and pepper. Shape 1 tablespoon of the mixture into a ball, then repeat with remaining mixture.
3. Lightly grease a heated frying pan with olive oil spray. Cook protein balls in batches over medium heat until golden and just cooked through. Or place protein balls on a tray lined with baking paper and lightly oiled. Bake in preheated 190°C oven for 20–25 minutes.
4. For the stir fry, heat the oil in a deep frying pan and add the kale, garlic and currants. Cook for 2 minutes, stir through almonds and serve.