6 medium-sized turkey legs
1/2 cup fine wheat flour
1/2 cup chopped fresh parsley
1/2 cup chopped fresh cilantro
1 medium-sized onion, finely chopped
1 cup diced cucumber
4 peeled and seeded tomatoes, diced
1/2 cup freshly squeezed lime juice
Salt and olive oil to taste
6 medium-sized turkey legs
1/2 cup fine wheat flour
1/2 cup chopped fresh parsley
1/2 cup chopped fresh cilantro
1 medium-sized onion, finely chopped
1 cup diced cucumber
4 peeled and seeded tomatoes, diced
1/2 cup freshly squeezed lime juice
Salt and olive oil to taste
Preheat the oven to 200°C
Gently brush 12 mini muffin tin cups with a little olive oil and set aside
Cut the turkey legs in half and shape them into baskets inside the muffin tins
Place the muffin tins on a baking sheet and bake until golden brown
Let cool, then remove from muffin tins
Soak 1 cup of fine wheat flour in water for 15 minutes
Squeeze out excess water with your hands
In a bowl, mix together the flour, parsley, cilantro, onion, cucumber, and tomatoes
Season with lime juice, salt, and olive oil
Fill the turkey leg baskets with the tomato mixture just before serving.
