- 300ml/10½fl oz vegetable oil for deep-frying
- 150g/5½oz stuffing
- 50g/1¾oz cooked turkey, chopped
- 2 handfuls fresh parsley, chopped
- 1 tbsp soy sauce
- Heat a heavy bottomed saucepan, a third full of vegetable oil, until a breadcrumb sizzles in it. (CAUTION: hot oil can be dangerous! Do not leave unattended.)
- In a bowl mix the stuffing with the cooked turkey and roll out into six small balls.
- Add the stuffing balls to the hot vegetable oil and cook for four minutes, until golden. Remove from the oil with a slotted spoon and drain on kitchen towels.
- To serve, place the chopped parsley on a plate, top with the stuffing balls and sprinkle over the soy sauce.