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Member recipe

Turkey and Sweetcorn Meatballs

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Serves 4

Turkey and Sweetcorn Meatballs with Roasted Pepper Sauce from Ottolenghi

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  • 100g sweetcorn kernels (fresh or frozen)
  • 3 slices of stale white bread, crusts removed
  • 500g minced free-range or organic turkey breast
  • 1 free-range egg
  • 4 spring onions, finely chopped
  • 2 tbsp finely chopped parsley
  • 2 ½ tsp ground cumin
  • 1 ½ tsp salt
  • ½ tsp black pepper
  • 1 garlic clove, crushed
  • Sunflower oil, for frying
  • Roasted pepper sauce
  • 4 red peppers
  • 3 tbsp olive oil
  • 1 tsp salt
  • 25g coriander, leaves and stalks
  • 1 garlic clove, peeled
  • 1 small mild chilli, deseeded
  • 2 tbsp sweet chilli sauce
  • 2 tbsp cider vinegar or white wine vinegar


    1. quarter and deseed peppers, season and oil them and roast at 200c for 35 mins. Cool and blitz with rest of sauce ingredients.
    2. dry fry corn for 2-3 mins
    3. soak bread in water, squeeze and crumble in bowl, add everything else except oil, making golfball size balls of mix.
    4. fry in oil til brown then bake in over 5 mins

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