Celebrity chef Miguel Maestre whips up these spiced turkey bites that are made to be dipped into a zingy, citrus aioli – perfect cocktail party finger food.

Serves: 2


160g plain flour

1 Tbsp sugar

1 Tbsp Cajun powder

1 Tbsp paprika

1 Tbsp sumac

1 Tbsp all spice

1 tsp of wattle seed

1 tsp of lemon myrtle

1 tsp of Bush pepper

1 Tbsp chilli powder

200g Turkey breasts, small diced

2 egg whites

1L vegetable oil

Lemon Aioli

½ garlic bulb

pinch salt

1 small boiled potato, peeled

1 egg yolk

100ml extra virgin olive oil

salt and pepper

½ lemon, juiced


Mix all dry ingredients together then sieve making a seasoned flour.

In a medium size mixing bowl, coat turkey breasts with egg whites. Shake off all excess of egg whites from the turkey and dust in seasoned flour.

Fry seasoned turkey breasts until golden brown with very hot
vegetable oil (175C).

Once golden brown drain onto paper towel.

For the lemon aioli:

Using a mortle and pestle, crush garlic and salt until smooth, add potato and combine. Add egg yolk and mix until it turns to a paste.

Slowly mix in olive oil and lemon juice to form a smooth mayonnaise. Season.

What’s your favourite finger food recipe?