300ml of full-fat milk
50g of butter
50g of plain flour
250g of leftover turkey, finely chopped
1 teaspoon of cumin
1 teaspoon of coriander powder
2 teaspoons of fresh parsley, finely chopped
Pinch of nutmeg
Pinch of salt and pepper
1 egg, beaten
Breadcrumbs
Olive oil

METHOD

Heat the milk in a saucepan. Melt the butter in another saucepan. Add the flour to the milk to make a roux. Cook for a few minutes.

Add the hot milk but not boiling to the roux and mix well to create a thick, smooth bechamel sauce. Leave to simmer for a few minutes. Take off the heat and leave to cool. Add the herbs and salt and pepper.

Take a spoonful of the mixture and roll into balls before dipping in the egg, then the breadcrumbs until they have been covered well.

Fry the balls in hot oil for 4-5 minutes until they are browned and crisp.

Serve the bolinhas immediately.

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