Mel Christensen

Mel Christensen

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Thai Turkey balls with satay sauce

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Thai Turkey balls with satay sauce

Gluten Free, Dairy Free Low Carb.

 

Ingredients:

  • 3 spring onions, thinly sliced, onion greens included
  • 2 cloves garlic, crushed and minced
  • 1-2 birds eye chillis, finely chopped
  • 2 kaffir lime leaves, finely chopped
  • 2cm piece ginger, finely chopped
  • Bunch fresh coriander (include root as long as they’re clean!)
  • 500g turkey mince
  • 1-2 heaped tbsp Thai green curry paste, according to how spicy you like it. (I like Mae Ploy – no additives)
  • 1 tbsp fish sauce
  • 1 tsp Natvia, coconut sugar, honey or preferred natural sweetener of choice
  • 1 egg, lightly beaten
  • ⅓ cup psyllium husks
  • *Satay Sauce to serve (see recipe below)

*Plus Macadamia, Coconut or other good quality oil for cooking

 

METHOD

  1. Using a small food processor or large knife, chop together the first 6 ingredients
  2. Add to a large bowl and using your hands, mix in the turkey, curry paste, fish sauce, sweetener, egg and psyllium husks until the mixture is well combined.
  3. Use your hands to form balls (your choice as to how big). Place them on a baking sheet.
  4. Heat oil in a large frying pan on a medium-high heat. Once the oil is hot, lower the heat to medium. Working in batches, place the balls in the pan. Let cook for about 5 minutes, then shake the pan every couple of minutes to ensure they are browned evenly
  5. Once the first batch is done, remove to a paper towel-lined plate while you cook the second batch. Or you can keep the patties warm in a warm oven.
  6. Serve with the satay sauce and side salad
  7. Enjoy!!

 

Yield: Serves 4-6.

 

*Satay Sauce

C/O Official Thermomix Recipe Community (http://www.recipecommunity.com.au/)

 INGREDIENTS:

  • 1/2 red onion (Spanish)
  • 1 tbsp coriander, fresh
  • 1.5 tbsp coconut oil
  • 1 tsp ground cumin
  • 2 cloves garlic, peeled
  • 3 tbsp Natural crunchy peanut butter (no added sugar)
  • 1 small red chillies, unseeded
  • juice of half lime
  • 2 tbsp Natvia or coconut sugar
  • 3 tbsp Shredded coconut
  • 1 tsp soy sauce or tamari (optional)
  • 1-2 cups water

 

METHOD:

  1. Place garlic, onion, chilli, and coriander into mixing bowl and chop 5 sec/speed 7.
  2. Add cumin and coconut oil, saute 3mins/Varoma temp/Speed 2.
  3. Add peanut butter, lime juice, Natvia (or coconut sugar), coconut and soy sauce and mix 10sec/speed 4 (this will form a paste). Gradually add the water, about 1/2 cup at a time until you get the sauce to a consistency that you like (more water = runnier sauce). Cook 5mins/Varoma temp/Speed 2
  4. Set aside and when it’s serving time, pour over your skewers with some extra on the side if desired.

 

*If you don’t have a Thermomix (or ‘Thermofake’ like I do), no worries!  Just use your food processor for step 1, and then pop them in a small saucepan along with the cumin and coconut oil and sauté for 3 minutes until soft.  Turn off heat.  Process the rest of the ingredients and add them to the saucepan and continue to cook over medium heat for further 5 minutes, stirring until smooth.