Serves 6

INGREDIENTS

675g/1/1/2 lb minced (ground) turkey
1 small red onion, finely chopped
grated rind and juice of 1 lime
small handful of fresh thyme leaves
15-30ml/1-2 tbsp olive oil
salt and ground black pepper

Mix together the turkey, onion, lime rind and juice, thyme and seasoning. Cover and chill for up to 4 hours to allow the flavours to infuse,

then divide the mixture into six equal portions and shape into round patties.

Preheat a griddle pan. Brush the patties with oil, then place them on the pan and cook for 10-12 minutes. Turn the patties over, brush with

more oil and cook for 10-12 minutes on the second side, or until cooked through.

Variations

• You could try chopped fresh oregano, parsley or basil in place of the thyme, and lemon rind instead of lime.
• Substitute minced (ground) chicken for the turkey.

SERVES FOUR
INGREDIENTS
4 boneless turkey or chicken breast fillets, each weighing about 175g/6oz
juice of 1 lemon
2 garlic cloves, chopped
plain (all-purpose) flour, for dusting
1-2 eggs
15ml/l tbsp water
about 50g/2oz/1/2 cup matzo meal
paprika
a mixture of vegetable and olive oil, for shallow frying
salt and ground black pepper
lemon wedges and a selection of vegetables, to serve (optional)

Lay each piece of meat between two sheets of greaseproof (waxed) paper and pound with a mallet or the end of a rolling pin until it is about half its original thickness and fairly even.

In a bowl, combine the lemon juice garlic, salt and pepper. Coat the meal in it, then leave to marinate.

Meanwhile, arrange three wide plate or shallow dishes in a row. Fill one plate or dish with flour, beat the egg and water together in another and mix the matzo meal, salt, pepper and paprika together on the third.

Working quickly, dip each fillet the flour, then the egg, then the matzo meal. Pat everything in well, then arrange the crumbed fillets on a | and chill for at least 30 minutes anal up to 2 hours.

In a large, heavy frying pan, heat the oil until it will turn a cube of bread dropped into the oil golden brown in 30-60 seconds. Carefully add the crumbed fillets (in batches if necessary and cook until golden brown, turning once. Remove and drain on kitchen paper. Serve immediately with lemon wedges and a selection of vegetable.