Turkey Patties

Turkey Patties

Ready in 30 minutes • Serves 2
This dish most recently appeared in Fresh Start (5 Meals For 1) on Sunday, April 1, 2018.
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With kumara rounds and capsicum feta whip

Ingredients

KUMARA ROUNDS

  • 200g kumara, cut into 1cm rounds
  • ¾ teaspoon oil
  • 1½ teaspoons water
  • 1 tablespoon chopped walnuts

TURKEY PATTIES

  • ¾ cup frozen peas
  • 250g lean ground turkey
  • 2-3 tablespoons mint, finely chopped
  • ½ courgette, grated
  • 1½ teaspoons turkey spice mix
  • 1/8 red onion, finely diced
  • Zest of ¼ lemon
  • ¼ teaspoon salt
  • 1 teaspoon oil

SPINACH AND TOMATOES

  • ¼ teaspoon extra-virgin olive oil
  • Zest and juice of ¼ lemon
  • ½ teaspoon mustard
  • 1/8 red onion (optional)
  • 1 tomato
  • ½ bag baby spinach

CAPSICUM FETA WHIP

  • 25g feta cheese
  • ¼ cup yoghurt
  • ½ capsicum, diced 1cm *
  • ¼ teaspoon honey

TO SERVE

  • ¼ lemon, cut into wedges

Steps

  1. Preheat oven to 220ºC. Line an oven tray with baking paper. Bring a small pot of salted water to the boil. Prepare vegetables. Arrange kumara on prepared tray, drizzle over oil and water and season. Bake for about 18 minutes, turn halfway through cooking.
  2. After 18 minutes, remove tray from oven. Push kumara to one side and put walnuts on other side of tray. Bake a further 2 minutes, until lightly golden.
  3. Cook peas in pot of boiling water for 1-2 minutes until bright green and tender. Drain, rinse under cold water and drain well.
  4. Place peas in a bowl and lightly crush. Add all remaining patty ingredients (except oil) and mix well with clean hands.
  5. Using damp hands, shape mixture into 4 equalsized patties, 1.5cm-thick. Heat oil in a large fry-pan on medium-high heat and cook patties for 3-4 minutes each side, or until cooked through. Set aside, covered, to rest.
  6. In a medium bowl, whisk oil, lemon zest and juice and mustard together. Very thinly slice onion (if using) and cut tomato into small wedges.
  7. Add all to bowl, along with spinach and toss well just before serving. Season to taste.
  8. Crumble feta into a small bowl, add yoghurt and whisk together. Fold through capsicum and honey and season to taste.
  9. To serve, place kumara rounds onto plates. Top with turkey patties and serve spinach and tomatoes on the side. Dollop over capsicum feta whip. Squeeze over lemon wedges and sprinkle with walnuts.

Nutritional Information

Energy 1876 kj
448 kcal
Protein 41.0g
Carbohydrate 34.0g
Fat 41.0g