Turkey pine nut potli with beetroot mayonnaise

PT1H30M

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Ingredients

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Turkey-pine nut potli

Beetroot mayonnaise

1
To make the turkey-pine nut potli cook the potato in boiling salted water until tender, drain and mash
2
Heat the oil, add the cumin seeds, as they splutter add the ginger, garlic and green chilli
3
Saute for 3 seconds and add the turmeric powder, red chilli powder and tomato paste, sauté for another 30 seconds and add 2 tablespoon of water. This will help to blend all the ingredients together
4
Add the diced turkey and mashed potatoes, mix them together and add salt, garam masala powder and pine nuts, fold together gently and remove onto a tray to cool
5
Add the chopped coriander leaves and mix well
6
Blanch the spring onion greens in boiling water for 30 seconds and refresh in cold water. Drain
7
Spoon the turkey mixture onto the centre of the spring roll sheet
  • 4 spring roll sheets, 7.5 x 7.5cm
8
Pull the ends together towards the centre to form a money bag. Tie with blanched spring onion greens, refrigerate for 15 minutes to firm up the potli and deep fry till golden
9
Remove onto absorbent paper to absorb any excess oil
10
To make the beetroot mayonnaise cook the beetroot in simmering water until tender, about 40 minutes. Peel when cool enough. Dice
11
Place all the ingredients into a blender and blitz to form a smooth paste
12
Remove and pass through to a fine sieve to form smooth chutney
13
To serve spoon the chutney onto a plate, sprinkle black onion seeds and place the turkey potli on the chutney
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