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🍽️ Turkey Nuggets Wrapped in Zucchini

442 kcal · 30 min · 4 servings

Ingredients

• 3 Zucchini (at 250 g)
• 400 g Turkey cutlets
• Salt
• Pepper
• 1 Egg (S)
• 50 g Spelt wholemeal flour
• 3 tbsp Rapeseed oil
• 200 g Polenta (Instant)
• 500 ml Vegetable broth
• 150 g Sour cream

Instructions

1. 1. Wash the zucchini thoroughly.
2. 2. Remove the hard ends of the zucchini.
3. 3. Grate the zucchini very finely using a box grater.
4. 4. Rinse the turkey cutlets under cold water.
5. 5. Pat the meat dry with a kitchen towel.
6. 6. Cut the meat into cubes of about 5 centimeters.
7. 7. Season the meat pieces with a pinch of salt.
8. 8. Add some pepper.
9. 9. Take half of the grated zucchini.
10. 10. Squeeze the zucchini firmly with your hands.
11. 11. Catch the released juice in a bowl.
12. 12. Place the squeezed zucchini into a clean bowl.
13. 13. Add an egg to the zucchini.
14. 14. Add two tablespoons of flour.
15. 15. Season the mixture with a little salt.
16. 16. Mix everything well together.
17. 17. Dust the meat pieces with the remaining flour.
18. 18. Wrap the meat pieces in the zucchini-egg mixture.
19. 19. Press the coating firmly onto the meat.
20. 20. Heat the oil in a large pan.
21. 21. Bake the nuggets over medium heat.
22. 22. Fry them until golden brown on both sides.
23. 23. Put the polenta into a pot.
24. 24. Add the remaining grated zucchini.
25. 25. Pour in the collected zucchini juice.
26. 26. Add the broth to the pot.
27. 27. Stir the mixture until smooth.
28. 28. Bring the polenta to a boil.
29. 29. Reduce the heat to low.
30. 30. Cook the polenta for 7 to 8 minutes.
31. 31. Stir occasionally.
32. 32. Cook until a thick consistency forms.
33. 33. Add more broth if necessary.
34. 34. Let the nuggets drain on kitchen paper.
35. 35. Stir the sour cream into the polenta.
36. 36. Season the polenta with salt.
37. 37. Season the polenta with pepper.
38. 38. Serve the nuggets together with the polenta.

Nutrition per serving

• kcal: 442
• Protein: 33 g · Fett/Fat: 24 g · Carbs: 23 g