Recipe: Piri piri turkey and pumpkin fritters

April 14 2016

What you'll need: 

For piri piri turkey:

320g turkey breast

55g spring onions

2 red chillies

1 garlic clove

1/2 teaspoon oregano

1/2 teaspoon paprika

25ml olive oil

15ml red wine vinegar

For pumpkin fritters:

240g diced pumpkin

60g white onion, diced

60g green pepper, diced

Small handful of coriander

1/2 teaspoon smoked paprika

1 egg white

8g coconut oil

Sprinkle of salt and pepper

For garnish:

155g of any leafy green



Preheat oven to 180OC

For piri piri marinade:

In a food processor blitz together spring onions, chilli, garlic, oregano, paprika, olive oil and vinegar until the mixture is smooth. Add a splash of water if the marinade is too dry.

For Turkey:

Slash the turkey breast 3-4 times and rub the marinade in. Allow to marinade overnight if possible. Place on oven tray and cook for 20-25mins, spooning over any leftover marinade as it cooks.

For pumpkin fritters:

In a frying pan gently fry the diced onion and green pepper for 2-3 mins. Allow to cool slightly then transfer to a mixing bowl with the diced pumpkin, chopped coriander, paprika and egg white. Season with salt and pepper and mix well.

Heat a non-stick frying pan at a medium to high heat. Melt the coconut oil, then dollop your pumpkin fritter mix into 3 patties in the pan.

Gently fry on both sides until golden brown. Finish in the oven for 5-6 mins until the potato is cooked through.

To serve:

Serve turkey with pumpkin fritters and greens of your choice.




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