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