What’s Cooking – Quick dinners – Turkey Flippers

My Turkey Flippers
My Turkey Flippers

To be honest I have no idea how to call this recipe (in case you spotted my made up name above) – it is something like a drop scone, but its Polish name RACUCHY doesn’t have an English equivalent.

Normally racuchy are a sweet cuisine, but someone somewhere sometime ago decided that it doesn’t have to be this way. It was changed and adapted to function as a savoury dish. It is my recipe, for a change, and I have been cooking it for as long as I can remember.  The recipe is quick, easy, really tasty and what’s most important is you can add to it just about any ingredients you desire depending on your mood or the fridge contents.

So what will you need to create your basic Turkey Flipper?

All of this will do just fine,  but remember you can add something special if that is what your heart or stomach desire
All of this will do just fine,
but remember you can add something special if that is what your heart or stomach desire

Ingredients list:

500g of British turkey breast, cubed small – Red Tractor approved
2 eggs
2tbsp of flour
50ml of milk – Red Tractor approved
Good handful of your favourite cheese, grated – Red Tractor approved
Salt
Pepper
Mix herbs
Goose fat or lard, for frying

Optionally depending on what you fancy, you can add mushrooms, onion, papers, chillies…  the possibilities here are endless…

Method:

  1. Prepare your turkey by cutting it into small cubes – not too small as you want to taste it
  2. Mix the eggs, milk and flour all together until you have smooth, double cream like batter
  3. Add salt, pepper and herbs to taste and mix well
  4. Grate a good handful of cheese
  5. Add turkey and grated cheese and mix well
  6. Now you are ready to fry!
  7. Make sure that your frying pan is hot. Do not make your “Flippers” to big as they will be difficult to turn over and there is a possibility that they will fall apart or worse not cook in the middle.
  8. Fry for 3-4 minutes on one side
  9. Turnover and fry again fry for 4-5 minutes
  10. Once both sides are golden brown remove from the heat and serve

They go very well together with freshly prepare Caesar salad, especially if you have some homemade dressing and croutons.

And once again, this time with some pictures 🙂

Prepare your turkey by cutting it into small cubes – not too small as you want to taste it
Prepare your turkey by cutting it into small cubes – not too small as you want to taste it
Mix the eggs, milk and flour all together until you have smooth, double cream like batter
Mix the eggs, milk and flour all together until you have smooth, double cream like batter
Add salt, pepper and herbs to taste and mix well
Add salt, pepper and herbs to taste and mix well
Grate a good handful of cheese
Grate a good handful of cheese
Add turkey and grated cheese and mix well
Add turkey and grated cheese and mix well
Now you are ready to fry!
Now you are ready to fry!
Make sure that your frying pan is hot.  Do not make your “Flippers” to big as they will be difficult to turn over  and there is a possibility that they will fall apart or worse not cook in the middle.
Make sure that your frying pan is hot.
Do not make your “Flippers” to big as they will be difficult to turn over
and there is a possibility that they will fall apart or worse not cook in the middle.
Fry for 3-4 minutes on one side
Fry for 3-4 minutes on one side
Turnover and fry again fry for 4-5 minutes
Turnover and fry again fry for 4-5 minutes
Once both sides are golden brown remove from the heat and serve
Once both sides are golden brown remove from the heat and serve
They go very well together with freshly prepare Caesar salad,  especially if you have some homemade dressing and croutons
They go very well together with freshly prepare Caesar salad,
especially if you have some homemade dressing and croutons

* This recipe is my entry into British Turkey Blogger Recipe Competition in association with British Turkey and Red Tractor.

6 thoughts on “What’s Cooking – Quick dinners – Turkey Flippers

  1. This looks delicious, but I got one question about the cheese, you use a hard cheese? I imagine an “easy to melt” cheese wouldn’t be ideal for this right?
    I’d like to try it.

    1. To be honest any cheese would be good – the “easy to melt” type will just melt and become part of butter, harder one will stay intact and give more define cheesy flavour.
      Let me know the result of your try-out please.
      Enjoy!

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