Turkey keema and cheddar toastie recipe

Christmas means loaded plates and big meals. But for those moments in between when you fancy something tasty, festive and flavoursome without spending hours over a hot hob, this turkey keema toastie from The Hound in London’s Chiswick is just the ticket.

Ingredients (makes 4)

For the turkey keema filling:

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• 2 tbsp oil or butter
• 2 white onions, chopped
• 3 medium tomatoes, diced
• 4 tsp garlic and ginger paste
• 2 tsp ground coriander
• 2 tsp chilli powder
• 1 tsp turmeric
• 700g turkey mince
• 4 tbsp natural yoghurt
• 1 tsp garam masala
• salt, to taste

For the toasties:

• 8 thick slices of white bread
• 2 tbsp butter
• 4 tsp mayonnaise
• 4 tsp grated parmesan
• 175g to 200g grated Cheddar

Method

• Heat oil or butter in a large pan.
• Add the onions and cook until golden, then add the tomatoes and cook until soft.
• Stir in the garlic and ginger paste, coriander, chilli powder and turmeric.
• Add the turkey mince and cook until browned and crumbly.
• Stir in the yoghurt, garam masala and salt. Cook until the mix is thick and nearly dry.
• Remove from heat and let cool slightly.
• Then assemble the toastie. Lightly toast one side of each slice of bread, to help it hold its shape.
• Butter both sides of each slice, then spread mayonnaise on one side of four of the slices and sprinkle with grated parmesan.
• Flip those slices over and add a layer of the Cheddar to each.
• Spoon the turkey mix evenly on top of the four slices, add a little more Cheddar, and place the remaining bread slices on top to make four sandwiches.
• Spread mayonnaise on the top side of each toastie and sprinkle with grated parmesan.
• Toast in a hot pan or sandwich press, until golden and crisp on both sides.
• Cut in half, and serve warm with ketchup or chutney.

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