Turkey Balls with Lemon and Cardamom

Name: Turkey Balls with Lemon and Cardamom
Yield: Serves 4–5
Ingredients: 3–4 pinches of mild chilli powder; 1–2 tsp sea salt; butter, for frying; 1 tbsp groundnut or sunflower oil; 200 ml crème fraîche; a handful of coriander leaves, roughly chopped; 350 g skinless turkey or chicken breast fillets; 50 g fresh white breadcrumbs; a small bunch of spring onions, trimmed and finely chopped; finely grated zest of 1 lemon; 8–10 cardamom pods; 1 egg, beaten

Preparation info

Serves
4–5

Difficulty
Easy

Appears in

Marvellous Meals with Mince

By Josceline Dimbleby

Published 2012

About

At the Start of the 1980s cardamom was an unfamiliar spice in the United Kingdom. I started experimenting with it in both savoury and sweet dishes after I fell in love with its unique and versatile flavour on my first trip to India in 1977 – I always feel, and hope, that I helped to promote it in this country. This recipe is perennially popular, both for its delicate flavour and because It is so quick and easy.

Ingredients

Main course

Ingredients

Method