It’s been long enough since Christmas now that most of us have gotten over the turkey overload, and are ready to eat it again - and why not? The lean meat is really good for you!

Phil Vickery is here with two fabulous recipes to make on Mother’s Day:

Recipe Title: Turkey 2 ways:

  • Turkey Patties with fried egg and herb mayonnaise
  • Turkey Meatballs with tomato, garlic and smoked bacon.

Serves: 4

Ingredients

For the Turkey mince base

  • 750-800g turkey thigh mince
  • 2 small red onions, very finely chopped
  • 3 cloves garlic, crushed
  • 2 tbsp mayonnaise
  • 2 tbsp cornflour or arrowroot
  • Salt and pepper

Method

  1. Place the mince, onions, garlic and mayonnaise into a mixing bowl and using the paddle attachment mix until nice and thick and pasty. This is really important.

  2. Finally add the conflour or arrowroot, salt and pepper and really mix well again.

  3. Divide roughly into two, then make 4 large patties roughly 2cm thick out of half of the mix and place in parchment.

  4. Next roll 20 small meatballs from the rest and place on baking parchment.

  5. Cover both with cling film and chill well until needed.

Turkey patties with fried egg herb mayo and sourdough

Preparation time: 20 minutes

Cooking time: 15-20 minutes

Ingredients

  • 4 turkey patties, see above
  • 2 tbsp any flour
  • 1 medium egg beaten
  • 1 tsp turmeric
  • 6 tbsp panko breadcrumbs
  • 4 slices thick cut sourdough
  • 2-3 tbsp any oil

Mayonnaise

  • 350mls roughly, mayonnaise
  • 2 tsp fresh chilli roughly chopped
  • 2 tsp Dijon mustard
  • 2 large spring onions roughly chopped
  • 4 tbsp any fresh green herb such as basil, coriander, parsley
  • small handful fresh spinach leaves
  • 2 tbsp white wine vinegar
  • water
  • black pepper

Method

  1. Place the mayo, chilli, mustard, onions, herbs and spinach into a liquidiser.

  2. Blitz with the vinegar and a little water until you have a thick, lovely green sauce. Spoon into a bowl and season really well with black pepper.

  3. Add the turmeric to the breadcrumbs and mix well.

  4. Next dust the patties with a little flour then brush with beaten egg, then press on a few breadcrumbs. Flip over and repeat the process, then chill well.

  5. Heat the oil and gently fry the sourdough on both sides, then keep warm.

  6. Add a little more oil and gently cook the patties for 4-5 minutes, then flip over and cook for a further 3-4 minutes, do not overcook. Keep warm.

  7. Wipe out the pan, add a little more oil and cook 4 fried eggs adding a little salt and pepper.

  8. Serve the patties on the sourdough, topped with a fried egg and a good spoon of herb mayo. Serve with thin chips.

Turkey meatballs with tomatoes garlic and smoked bacon

Preparation time: 20 minutes

Cooking time: 35 minutes

Ingredients

  • 20 small meatballs, see above
  • 1tbsp any oil
  • 4 rashers smoked streaky bacon, chopped finely
  • 1 large onion, chopped
  • 400g can chopped tomatoes in juice
  • 2 tbsp any vinegar
  • 2 tsp dark brown sugar
  • 100mls water
  • 1 x 10g veg stock cube, crumbled
  • 2 tbsp cornflour or arrowroot
  • little water
  • 150g sun blush tomatoes, chopped roughly
  • 4 tbsp fresh basil, roughly chopped

Method

  1. Heat the oil and fry the bacon until crispy. Add the onion and cook for 10 minutes.

  2. Add the tomatoes, vinegar, sugar, water and stock cube and bring to a simmer.

  3. Place the meatballs on top of the sauce and cover, then simmer for 15 minutes, spooning the sauce over the meatballs until they are cooked.

  4. Mix the starch and water together well and pour over the simmering liquid, stir well and the sauce will thicken lightly.

  5. Remove from the stove and stir through the sunblush tomatoes and basil cover and leave for 10 minutes. Serve with tagliatelle pasta.