Curry Patties with Coconut Veggie

Ingredients

• 300 g pineapple
• 2 red bell peppers
• 300 g broccoli florets
• 200 g soy sprouts
• 2 Spring Onions
• 3 cm fresh ginger
• 2 Garlic cloves
• 1 old bread roll
• 500 g turkey mince
• 1 egg
• Salt
• pepper (ground)
• curry powder
• 2 tbsp soy oil
• 400 ml coconut milk
• soy sauce

Instructions

1. 1.

   Preheat the oven to 100°C with top and bottom heat. Peel the pineapple thoroughly, cut lengthwise into quarters, remove the hard core, and dice the fruit flesh into small cubes. Wash the vegetables, quarter the bell peppers, deseed them, and slice into strips.

2. 2.

   Cut the broccoli florets into smaller pieces. Trim the spring onions and cut into rings. Peel and finely chop the ginger and garlic. Soak the bread roll in lukewarm water.

3. 3.

   Knead the turkey mince with the pineapple cubes, egg, half of the ginger, and the well-extracted soaked bread. Season with salt, pepper, and curry powder. Shape about 12 small patties from the mixture and fry them in a pan over hot oil until golden brown all around. Remove and keep warm in the preheated oven.

4. 4.

   Add the vegetables, garlic, and remaining ginger to the pan and sauté. Deglaze with coconut milk and simmer on medium heat for about 10 minutes. Season with pepper and soy sauce. Arrange the patties with the vegetable mixture in bowls and serve with rice if desired.