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Cauliflower salad with turkey meatballs
Raw cauliflower, Egg, Onion, Canned peas, Canned carrots, Pickled gherkins, Greek yogurt 0 %, Lemon juice, Mustard, Lean minced turkey (raw), Garlic.
Nutrition per 100 g
- Energy
- 65 kcal
- Protein
- 7.7 g
- Carbohydrates
- 4.3 g
- Fat
- 2.1 g
- Fibre
- 1.3 g
Values are approximate and depend on the exact ingredients.
Ingredients
- 200 g raw cauliflower
- 65 g egg
- 35 g onion
- 25 g canned peas
- 25 g canned carrots
- 15 g pickled gherkins
- 35 g greek yogurt 0 %
- 5 g lemon juice
- 4 g mustard
- 100 g lean minced turkey (raw)
- 3 g garlic
Method
- A lighter take on classic potato salad with yoghurt “mayonnaise” and air-fryer turkey meatballs (amounts per portion; the full recipe makes about 4 portions of salad and 2 of meatballs).
- Salad: wash the raw cauliflower, break into florets and chop finely so it resembles potato pieces in potato salad.
- Chop two hard-boiled eggs into small pieces and the onion finely. Add peas, sliced jarred carrots and finely chopped pickles.
- Yoghurt “mayonnaise”: blend 1 hard-boiled egg with Greek yoghurt, juice of about ⅓ lemon and 1 tbsp mustard. Season with salt and pepper.
- Add the mayonnaise to the cauliflower mix, stir well, season and chill briefly so the flavours combine.
- Meatballs: mix 200 g minced turkey with 1 egg, ½ finely chopped onion, a pressed garlic clove, salt, pepper and marjoram.
- Shape small meatballs and air-fry until golden; they must be fully cooked in the centre (at least 74 °C). Adjust time to their size.
- Serve the warm meatballs with the chilled salad. Tip: the cauliflower stays raw, so the salad is crunchy and fresh.