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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