Try making these tasty turkey tikka eggs for a party time treat
Ingredients
- Oil, for frying
- 500g (1lb) turkey mince
- 2 level tablespoons tikka curry paste
- 1 tablespoon chopped fresh coriander
- Salt and freshly ground black pepper
- 1 tablespoon plain flour
- 6 medium eggs, hard-boiled and shelled
- 60-90g (2-3oz) dried white breadcrumbs
- 1 medium egg, beaten
- Mango chutney and salad, to serve
WEIGHT CONVERTER
Method
- Heat the oil in a deep-fat fryer or chip pan to 180-190°C.
- Mix the turkey mince with the tikka paste, coriander and seasoning and divide into 6 equal portions.
- Season the flour with salt and pepper, then coat each egg with a light coating of the seasoned flour.
- Tip the breadcrumbs on to a plate. Flatten out each portion of turkey mince and wrap one portion around each egg. Shape into neat, round balls. Dip the balls into the beaten egg to completely coat them and then roll them in the breadcrumbs.
- Carefully lower 2-3 eggs into the hot oil and cook them for 6-8 minutes, turning them frequently so that they colour evenly. Remove the eggs from the oil and drain them on absorbent kitchen paper. Cook the remaining eggs. Serve the eggs warm or cold with mango chutney and salad.
Top Tip for making Turkey tikka eggs
To make this recipe even quicker, you can buy ready cooked hard-boiled eggs
Trusted, informative, and empathetic – GoodToKnow is the ultimate online destination for mums. Established in 2007, our 15-year-strong archive of content includes more than 18,000 articles, 1,500 how-to videos, and 7,000 recipes.
-
Cloud eggs recipe: How to make Instagram's latest breakfast obsession
Our cloud eggs recipe is really a pretty way to serve up your breakfast. With fluffy bottoms and dippy tops the whole family will love these...
By Rosie Conroy Published
-
Cheese and pickle straws
This cheese and pickle straws takes a simple party staple and ramps it up a level by adding a twist of tangy pickle to the mix.
By Octavia Lillywhite Published
-
Curry paste
Homemade curry paste can be the difference between a good curry and a great one. Learn how to make your own here - it's much easier than you might think.
By Nichola Palmer Last updated
-
Stuffed lamb shoulder with feta and apricot
Our stuffed lamb shoulder with feta and apricot is infused with lots of Middle Eastern flavours and it only takes 30 minutes of prep
By Rose Fooks Published
-
Stuffed spring leg of lamb with herby chutney
This stuffed spring leg of lamb with herby chutney is best made the night before so it can marinate and intensify in flavour.
By Jules Mercer Published
-
Easter coconut and lemon cake
This Easter coconut and lemon cake serves 12 and leftovers will keep in the fridge for up to three days.
By Jules Mercer Published
-
This cling film freezer hack is the packed lunch time-saver we all need
Apparently, we've all been storing our clingfilm wrong...
By Emma Dooney Published
-
Kate Middleton reveals 'healthy' new snack she's 'going to try' with Prince George, Princess Charlotte and Prince Louis
It sounds delicious
By Charlie Elizabeth Culverhouse Published
-
Here's why popcorn isn't for toddlers - brave mum shares warning over 'harmless-looking' snack that can be a go-to
You might think twice about handing your child the snack after a brave mum shares her ordeal
By Selina Maycock Published