Zucchini parcels with SPICY chipotle turkey mince for Jamo
Zucchini parcels with SPICY chipotle turkey mince for Jamo

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a special dish, zucchini parcels with spicy chipotle turkey mince for jamo. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Zucchini parcels with SPICY chipotle turkey mince for Jamo is one of the most well liked of recent trending foods on earth. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. Zucchini parcels with SPICY chipotle turkey mince for Jamo is something which I have loved my entire life. They are fine and they look wonderful.

See recipes for Zucchini parcels with SPICY chipotle turkey mince for Jamo too. Then, combine all the ingredients together with the shredded zucchini in a large bowl. Leave the lid on the pan.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have zucchini parcels with spicy chipotle turkey mince for jamo using 8 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Zucchini parcels with SPICY chipotle turkey mince for Jamo:
  1. Prepare 300 g turkey mince
  2. Take 1/2 red onion
  3. Take 1 clove garlic
  4. Take 3-4 tsp chipotle spice
  5. Take 2 tsp ground cinammon
  6. Take 1 small bunch parsley
  7. Make ready 3 large zuccini (leave skin on)
  8. Prepare 2 heaped tsp concentrated tomato paste

Two sliders loaded with flavor served with a delicious cream sauce (contains dairy) along with our famous fire roasted sweet potatoes and roasted mixed vegetables. Add the turkey steaks and cover each with harissa, salt and oil. Cut zucchini into wedges leaving the skin on. Combine panko and parmesan cheese in a bowl with a touch olive oil.

Instructions to make Zucchini parcels with SPICY chipotle turkey mince for Jamo:
  1. For the mince: Finely cut onion and garlic. Sauté in olive oil. Add the mince. Once half cooked, add the tomato and chipotle. Cover to cook further (& to keep it juicy). Add cinnamon. Add salt and pepper. Once cooked through, add parsley. Stir through and keep lid on.
  2. For the zucchini: Slice zucchini length-wise (I used my potato peeler). Spread them onto baking parchment and season with celery salt & black pepper. In a preheated oven (fan assisted at 190 degrees celcius) place the slice zucchini in a middle rack. Cook for 10min. Remove from oven and allow to cool.
  3. Use 2-4 strips of zucchini per parcel. In used two, as wanted to have some turkey left over to place in the middle of dish. Serve with parmesan garnish.

Adding the oil at this time will help the coating crisp up. Beat egg and milk, and toss with zucchini slices. Dip each zucchini into the crumb mixture. Press the crumbs to each zucchini stick to help them adhere. Great recipe for Low Fat/Low Carb Banana Bread For Jamo.

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