Egyptian Cashew Dukkah
Featuring Cranberry Orange Baslamic Vinegar, Satay Spice, Thai Mix, Chili Lime Sea Salt Flakes, and Egyptian Cashew Dukkah.
Ingredients:
1 carrot, made into noodles (note: be sure to peel carrot to prevent it turning brown)
1 small Lebanese cucumber into noodles
2 tbsp Cranberry Orange Balsamic Vinegar
500 g/1 lb Turkey Mince (can also use pork)
2 tsp Satay Spice or 1 tbsp Thai Mix
3 tbsp Almond Meal
3 tbsp cream cheese
2 tsp fish sauce
lettuce leaves to serve
Directions:
Combine carrot & cucumber in a bowl with balsamic & a pinch of Chili Lime Sea Salt Flakes. Refrigerate until ready to serve.
Combine turkey, Satay Spice or Thai Mix, almond meal, cream cheese & fish sauce in a bowl. Mix well. Roll into balls and place onto a lined baking tray.
Bake in oven on moderate heat till cooked.
Serve in lettuce cups with some of the pickled carrot and cucumber and a pinch of Egyptian Cashew Dukkah.
Enjoy!
