INGREDIENTS
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Turkey Mix
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250g minced turkey breast
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6g salt
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Large pinch black pepper
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1 egg
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Large pinch cayenne
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1 small tin sweetcorn, drained & dried
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Maple syrup
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Flour Coating:
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200g plain flour
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8g salt
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4g finely crushed black pepper
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10g garlic powder
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3g smoked paprika
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4g red pepper flakes
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12g onion powder
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Zest of 1 lemon
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Pane Coating:
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200g panko breadcrumbs
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50g grated Parmesan
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50g coarsely crushed kibbled onions
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50g coarsely crushed cornflakes
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12g salt
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4g finely crushed black pepper
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Large pinch cayenne
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Zest of 1 lemon
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3g extra salt
Method
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Make the Turkey Mix:
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Beat the turkey, egg, salt, pepper, and cayenne over ice until nicely emulsified.
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Dry roast the sweetcorn in a very hot pan until slightly browned. Drizzle with maple syrup at the end to caramelize. Cool on a tray.
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Fold the corn into the turkey mix.
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Shape the Nuggets:
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Spread the mixture into a small tray lined with parchment, 1 cm deep. Freeze until firm.
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Cut into shapes: use a cutter, slice into sticks, or roll ~15g balls and flatten slightly for mini burgers.
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Prepare the Flour & Pane:
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Flour: Mix all flour coating ingredients together.
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Pane: Mix all pane ingredients together; scrunch so it’s coarsely combined.
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Coat the Nuggets:
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Dip each nugget first into the flour.
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Beat 2 eggs with a splash of milk, then dip the nuggets into the egg mixture.
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Coat in the pane mixture, press gently. For extra crunch, repeat the egg + pane step.
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Cook:
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Option 1: Freeze for later.
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Option 2: Fry in hot oil at 180°C until golden, then finish in the oven at 180°C for 5 mins.