Fried stuffing balls

PT30M

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Ingredients

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Imperial

Stuffing

Coating

  • 75g of flour
  • 2 eggs
  • 100g of breadcrumbs
  • salt
1
To make the stuffing, place a saucepan on a medium heat. Once hot, add a dash of oil and the diced onions and chopped sage. Sweat for 10-15 minutes until the onions are soft and translucent, without any colour
2
Remove the pan from the heat and allow the mix to cool. Combine the turkey mince and sausage meat in a bowl with the sage and onion mix, season with salt and stir thoroughly to combine. Roll the mixture into walnut-sized balls, place on a tray and refrigerate to help them set
3
Prepare three separate bowls containing the flour, eggs and breadcrumbs for coating the balls
  • 75g of flour
  • 2 eggs
  • 100g of breadcrumbs
4
Preheat a deep pan of vegetable oil or a deep-fryer to 170˚C
  • vegetable oil, for deep-frying
5
Coat the balls by lightly rolling in the flour, then the eggs, then the breadcrumbs. Repeat the step with the eggs and breadcrumbs for a crispier coating
6
Carefully lower the stuffing balls into the hot oil and fry until golden brown - this should take 3-4 minutes. Remove from the oil and drain on absorbent kitchen paper
7
Season lightly and serve alongside your roast dinner, or as a warm canapé with a touch of cranberry sauce
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