Second dish recipe – oven-baked turkey minced meatballs and ground beef, with the addition of bread, onions, carrots, powder curry. Cutlets coated with sweet peach before cooking chutney sauce. And boiled potatoes, and broccoli cabbage. value of one serving: (4 total) Calories 367, total fat 15 g., saturated fats 4 g., proteins 29 g., carbohydrates 32 g., fiber 7 g., cholesterol 123 mg., sodium 459 mg., sugar g. Share with friends: 
Food Photography: Antonis Achilleos Time: 35 min. Difficulty: easy Servings: 4 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 230 gr. lean minced turkey
- 230 gr. lean ground beef
- 1 large egg
- 1/2 tsp and 1/8 tsp curry powder
- Half a small onion, cut into four parts
- 1 medium-sized carrot, cut into four pieces
- 2 slices whole grain bread, break in half
- Coarse salt and freshly ground pepper
- 1 tbsp. l ketchup
- 1 tbsp. l peach chutney (indian sweet and sour fruit and vegetable sauce) or apricot jam
- 2 medium potato tubers, peel, chop thin slices
- 1 head of broccoli, sorted into inflorescences and cut thin slices
- 1 tbsp. l olive oil
Recipes with similar ingredients: black bread, onion, carrots, ground beef, minced turkey, eggs, curry, ketchup, sauce chutney, apricot jam, potatoes, broccoli
Recipe preparation:
- Preheat oven to 190 ° C. Place foil in a baking sheet.
- Grind bread in a food processor in small crumbs, shift into the big bowl. Add onions and carrots to the food processor, finely chop it up. Put vegetables in a bowl with bread and add minced turkey and beef, egg, 1/2 tsp. curry powder, salt and pepper. Stir the minced meat by hand until smooth.
- Form 4 oblong cutlets from minced meat and put on prepared pan. Mix in a separate small bowl. ketchup with chutney and spread patties. Put the meatballs in the oven and bake until tender, about 20 minutes.
- Bring salted water to a boil in a saucepan. Add potatoes and cook for 4 minutes, then add broccoli and continue cook for another 6 minutes. Drain the water from the pan, add olive oil and 1/8 tsp curry powder. Salt and pepper on to taste. Serve vegetables with cutlets.
