Turkey cutlets

British turkey is a real superfood and a great choice for your everyday meals. It is a versatile food that could be used in a multitude of tasty dishes, from wraps to stir fry, from pasta to the turkey curry (I must admit the words "turkey curry" always makes me smile and think of Bridget Jones and her Mum's annual turkey buffet, I can just see her saying "Yummy, turkey curry, my favourite!"). To prove that turkey should not be relegated to a once-a-year meal at Christmas time, the British Turkey are challenging the bloggers to come up with everyday turkey recipes.
And here is my recipe for Turkey cutlets (actually it's my Mum's recipe, and is our family favourite).

Turkey cutlets
Ingredients:
500g minced turkey (breast)
200g cooked rice
1 egg
1 small onion, finely chopped
salt, pepper
a generous handful of herbs: mint, basil, parsley
a few spring onions
pinch of paprika
2 carrots
a handful of green grapes
3-4 tbsp rapeseed oil

First cook the rice (you will need about 200g of cooked rice) and let it cool.
In a deep bowl mix the minced turkey with the finely chopped onion, egg, ice and herbs, season well, and using your hands, shape the cutlets (they should be bigger than the meatballs and oval-shaped rather than round).

Fry in a deep frying pan until golden on both sides (about 10 minutes) with the rapeseed oil, add the sliced carrots, spring onions and grapes, lower the heat and cook for another 15 minutes.
Serve with the roast baby potatoes.

The cutlets would keep in the fridge for a couple of days.

If you love cooking with British turkey, do you fancy being crowned British Turkey Blogger of the Year 2013 and receive £200 of vouchers to spend at your chosen supermarket? If the answer is yes, hurry to enter the British Turkey Blogger Recipe competition (link removed as expired).
Two non-meat Red Tractor approved ingredients in my dish are carrots and onion (+ rapeseed oil).