This is a precursor to the chocolate orange mousse; the main course of turkey chilli burgers with spicy potato wedges and a caesar salad.
On the side were some potato wedges. Sliced maris pipers were tossed in a blend of vegetable oil, paprika, oregano, coriander and sea salt and roasted in a hot oven until tender and crisp.
Happy birthday!
Turkey burgers:
450g turkey mince
½ red chilli, deseeded and finely diced
2 teaspoons smoked sea salt
2 tablespoons of finely chopped coriander leaves
1 beefsteak tomato, thickly sliced
baps, buns or muffins split and lightly toasted
For the mint mayonnaise:
2 tablespoons mayonnaise
6 mint leaves, shredded
- Combine mince, chilli, salt and coriander in a bowl and form into patties.
- Fry on a medium heat on both sides until browned.
- For the mayo, mix mint and mayo together
- Assemble in a bun with a thick slice of tomato and a slather of minty mayonnaise.
Spicy potato wedges:
5 maris piper potatoes, sliced into wedge shapes
3 tablespoons vegetable oil
½ teaspoon paprika
1 teaspoon oregano
1 teaspoon sea salt
½ teaspoon ground coriander
- Mix the dry ingredients into the oil. (I like to use a freezer bag to do this)
- Tumble with the potato wedges, and bake in an oven preheated to 200C for 20 mins, or until crisp on the outside and tender inside.
- Serve with leftover mint mayo.