Spicy Turkey Mince on Pappadums

  • 500g Fresh Turkey Mince
  • 1 tablespoon oil
  • 1 brown onion, finely chopped
  • 1 tablespoon mild Korma curry paste
  • 100g packet 9cm round pappadums
  • 1 small apple, peeled, quartered, core removed and grated
  • 1⁄4 cup mint leaves, finely chopped
  • Thick Greek yoghurt, to serve
  • Small mint leaves, to serve

Cook pappadums as per packet instructions.

Heat oil in a non-stick fry pan. Add onion and cook, over a medium heat, stirring often, for 3 to 4 minutes or until soft. Add curry paste. Stir until well combined. Add mince and cook, stirring often for 5 to 6 minutes or until cooked. Stir through apple and mint.

Spoon mince mixture onto pappadums. Top with yoghurt and a small mint leaf. Serve.

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Turkey Tips

  • After purchasing fully cooked smallgoods, ensure they are stored in the refrigerator with their wrapping sealed until required. After opening, they must be consumed within 2-3 days.
  • Use separate cutting boards and utensils when handling raw and cooked poultry. Wash these thoroughly with hot, soapy water before and after handling. Also use separate cutting boards from poultry for fruit and vegetables.
  • Turkey can be handled, cooked and stored in the same way as chicken. There are no special requirements in its handling.
  • Always store cooked foods above raw foods in the refrigerator.