Ingredients
- 500g Fresh Turkey Mince
- 2 tablespoons capers, rinsed, finely chopped
- 1 tablespoon lemon, finely grated rind and 2 tablespoons juice
- 1⁄3 cup basil leaves, finely chopped
- 800g sebago potatoes, peeled, coarsley grated
- 2 tablespoons plain flour
- 1 egg, whisked
- Tomato Chilli Sauce
- 1 tablespoon olive oil
- 1 brown onion, finely chopped
- 400g chopped Italian tomatoes
- 1 small red chilli, deseeded, finely chopped
- 1 tablespoon worcestershire sauce
- 1⁄2 teaspoon tobasco sauce
Instructions
Combine turkey mince, capers, lemon rind, lemon juice and basil leaves in a large bowl. Roll heaped tablespoons of mince mixture into balls and place onto a large plate. Continue to roll remaining mince mixture.
Place grated potatoes into a colander. Using your hands, squeeze as much liquid as possible from potatoes. Put potatoes into a large bowl. Add flour and egg to potatoes. Season with salt and pepper.
Heat oil in a small saucepan over a medium heat. Add onion and cook for 3-4 minutes or until soft. Add tomatoes, chilli, Worcestershire sauce and Tabasco sauce. Bring mixture to the boil. Reduce heat and simmer for 20-25 minutes or until sauce mixture becomes thick. Season with salt and pepper.
Heat a barbecue hotplate on medium heat. Put oil into a frying pan over barbecue hotplate. When oil is hot add meatballs. Cook, shaking pan often until meatballs are browned and cooked through. Transfer meatballs to a large plate. Cover to keep warm. Add 1 tablespoon of oil to hotplate. Spoon 2 tablespoons of potato mixture onto hotplate, forming flat patties and cook for 3-4 minutes on each side or until crisp and golden. Serve meatballs with rosti and tomato sauce. Alternatively, rosti can be cooked in a frying pan on stove top.
