Recipe: Piri piri turkey and pumpkin fritters

WHAT YOU'LL NEED: 

FOR PIRI PIRI TURKEY:

320g turkey breast

55g spring onions

2 red chillies

1 garlic clove

1/2 teaspoon oregano

1/2 teaspoon paprika

25ml olive oil

15ml red wine vinegar

FOR PUMPKIN FRITTERS:

240g diced pumpkin

60g white onion, diced

60g green pepper, diced

Small handful of coriander

1/2 teaspoon smoked paprika

1 egg white

8g coconut oil

Sprinkle of salt and pepper

FOR GARNISH:

155g of any leafy green

 

METHOD:

Preheat oven to 180OC

FOR PIRI PIRI MARINADE:

In a food processor blitz together spring onions, chilli, garlic, oregano, paprika, olive oil and vinegar until the mixture is smooth. Add a splash of water if the marinade is too dry.

FOR TURKEY:

Slash the turkey breast 3-4 times and rub the marinade in. Allow to marinade overnight if possible. Place on oven tray and cook for 20-25mins, spooning over any leftover marinade as it cooks.

FOR PUMPKIN FRITTERS:

In a frying pan gently fry the diced onion and green pepper for 2-3 mins. Allow to cool slightly then transfer to a mixing bowl with the diced pumpkin, chopped coriander, paprika and egg white. Season with salt and pepper and mix well.

Heat a non-stick frying pan at a medium to high heat. Melt the coconut oil, then dollop your pumpkin fritter mix into 3 patties in the pan.

Gently fry on both sides until golden brown. Finish in the oven for 5-6 mins until the potato is cooked through.

TO SERVE:

Serve turkey with pumpkin fritters and greens of your choice.