Pan-fried Turkey Meatballs on Parsnip and Cauliflower Mash with Lemon Tahini Yoghurt

Summer is often the season of creating delectable dinners in my kitchen as the cool breeze flows in and out of our open windows. My kitchen is a happy place in summer, and so are my family's tummys!

Over the last year I was particularly inspired by Middle Eastern and Jewish food as I had the privilege of living in Paris the year before, where Jewish food is a phenomenon. The Jewish Quarter in Paris, Le Marais, is stacked full of un-heard-of spices and questionable cuts of meat. I came home with a desire to learn a new way of cooking and could only think of buying 'Jerusalem' by Yotam Ottolenghi and Sami Tamimi. You must get it.

This particular recipe is inspired by one of Yotam Ottolenghi and Sami Tamimi's, with a few of my own personal touches. One of these "touches" involves adding an African spice called sumac, used a lot in the Middle East. Sumac is amazing with pretty much anything. I often sprinkle it over various dishes to add that "little bit extra."

Pan-fried Turkey Meatballs on Parsnip and Cauliflower Mash with Lemon Tahini Yoghurt combines Middle Eastern flavours with light summer vegetables (plus a hearty winter vegetable too!). It is absolutely delicious and one of our favourites. We freeze left the over Turkey Balls for quick and easy snacks during the week. Ideal.

Pan-fried Turkey Meatballs on Parsnip and Cauliflower Mash with Lemon Tahini Yoghurt
Serves 4

You'll need:

Turkey Meatballs
500g turkey mince
2 spring onions, sliced
1 courgette, grated
1 egg
1/4 cup chopped mint and coriander
 2 garlic cloves, minced
2 tsp ground cumin
1 tsp cayene pepper
1/2 tsp sumac
1 tsp salt
peper
1 Tbsp coconut oil

Parsnip and Cauliflower Mash
4 medium parsnips, peeled and chopped in 4s
1/2 cauliflower head, cut in florrets
1 Tbsp butter
1/2 tsp salt

Lemon Tahini Yoghurt
3/4 cup thick greek yoghurt
1 Tbsp tahini
1/2 lemon, juice
1/4 tsp salt

To make:

1. Preheat the oven to 180 degrees.
2. Line a baking tray with baking paper. Set aside.
3. In a large bowl, combine all the turkey meatball ingredients. Using your hands mash the mixture together until it is well incorporated.
4. Using a spoon, scoop out 2 Tbsps of the mixture at a time and roll into the shape of a cylinder.
5. Heat coconut oil in a pan on medium heat. 
6. When the pan is hot, fry the turkey balls until lightly browned on all sides. You may need to do this in batches depending on the size of your pan.
7. When they are all browned, remove the turkey balls from the pan and place on the prepared baking tray. Place the tray in the oven for 10 - 15 minutes. Check after 10 minutes to see if they are cooked through. 
8. While the turkey balls are cooking prepare the mash by placing the cauliflower and parsnips in a medium sized pot. Cover the vegetables with boiling water. Bring to the boil and allow to cook for 10 minutes, or until the vegetables are soft when pierced with a knife.
9. When they are soft, remove the pot from the stove and drain the vegetables.
10. Put the salt and butter in the pot with the vegetables and mash until smooth and well incorporated. Taste and adjust seasoning as needed.
11. To make the Lemon Tahini Yoghurt, mix all ingredients together in a small bowl.
12. To serve, place a generous helping of Parsnip and Cauliflower Mash in the center of each plate, top with 4 - 5 Turkey Balls and a big dollop of Lemon Tahini Yoghurt, drizzle with olive oil if desired.

Enjoy!