These Indian-Style Turkey Rice Balls are packed with savory spices and a hint of heat, making a delicious use of leftover turkey. Crispy on the outside and tender inside, they’re perfectly paired with a creamy mango chutney mayo dip for a sweet and tangy finish.
Ingredients
- 2 cups cooked rice (basmati works well)
- 1 cup leftover turkey, finely chopped
- 1/4 cup peas, cooked and mashed slightly
- 1-2 tbsp Rupen's chili paste (or your favorite Indian chili paste)
- 1/4 tsp turmeric powder
- 1/4 tsp garam masala
- 1/4 tsp cumin powder
- Salt, to taste
- 2 tbsp cilantro, finely chopped
- 1/2 cup breadcrumbs (optional, for coating)
- Oil for shallow frying (optional)
Instructions
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Prepare the Filling: In a bowl, mix the chopped turkey, mashed peas, Rupen's chili paste, turmeric, garam masala, cumin, and salt. Stir in the cilantro to blend all flavors well.
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Form the Rice Balls: Take about 2 tbsp of rice, flatten it in your hand, and place a small spoonful of the turkey mixture in the center. Cover with another spoonful of rice and gently shape into a compact ball. Repeat with the remaining rice and filling.
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Coat with Breadcrumbs (optional): Roll each rice ball in breadcrumbs for extra crunch.
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Fry the Rice Balls (optional): Heat oil in a pan and shallow fry each rice ball until golden and crispy, about 2-3 minutes per side.
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