Spicy turkey meatballs with creamy cauliflower and potato

8ProPoints®Value

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Prep time: 20 min

Cook time: 30 min

Other time: 0 min

Serves: 4

Ingredients

	500 g Potato(es), Raw, scrubbed and halved
	1 g Cauliflower, Raw, broken into florets
	225 g Turkey Mince, raw
	1 individual Chilli, Green or Red, deseeded and finely chopped
	3 medium Spring Onions, very finely chopped
	3 tablespoons (level) Half Fat Crème Frâiche
	40 g Parmesan Cheese, finely grated
	40 g Gruyère Cheese, finely grated
	1 tablespoons (level) Cornflour, blended with 2 tbsp cold water
	1 pinch Salt
	1/4 teaspoons Black Pepper
	1/4 teaspoons (level) Cayenne Pepper

Instructions

• Simmer the potatoes in lightly salted water for about 20 minutes, until tender. At the same time, cook the cauliflower in lightly salted water for about 12 minutes.
  
• Meanwhile, combine the minced turkey with the chilli and spring onions. Season, then form into about 20 small meatballs. Heat a non-stick frying pan and add the meatballs. Cook over a medium heat, turning often, for about 15 minutes.
  
• Preheat the grill. Reserving the cooking water, drain the cauliflower. Arrange the cooked cauliflower and potatoes in a shallow heatproof dish. Scatter the meatballs over the top.
  
• Put 75ml of the reserved cooking water into a saucepan. Whisk in the crème fraiche and simmer until slightly thickened. Reserve 1tbsp parmesan cheese, then add both the cheeses to the saucepan. Continue to whisk over a low heat until melted. Add the blended cornflour and stir until thickened and smooth. Season.
  
• Pour the sauce evenly over the cauliflower and potatoes. Sprinkle the cayenne pepper and the rest of the parmesan cheese on top. Grill until browned and bubbling.