Turkey two ways – Keema patties
[This is part one of two recipes using the same spiced keema turkey.]
In the theme of my Detox eating plan, I picked up some ground turkey to make myself basic patties. As soon as I got home and started prepping lunch, I knew that I couldn’t go basic with turkey. The poor bird needs some help standing out. Enter- turkey keema patties.
Grated onion & ginger, with diced green bells. If serving kids, replacing with red bells will help
Spinach leaves chopped into chiffonade, then cut once across to make smaller pieces
Spiced up with ginger, cumin, tumeric, cayenne (just a pinch!), cumin seeds & sesame seeds
Patties on the pan! Quickest raw-to-food ever 🙂
Turkey patties with sweet potatoes and avocado-chevre relish (make guac if avoiding chevre).
Garnished with cilantro leaves, and dots of green chili oil to dab on forkfuls of food.
I use Con Olio’s Green Chili Olive Oil
1 lb ground lean turkey (93%, not extra lean)
1/2 onion, grated
1″ knob of ginger, grated
1/2 green bell pepper, diced
1 cup finely chopped spinach (I made a chiffonade then cut crossways)
1 tsp kosher salt
1 tsp ground cumin
1/2 tsp yellow mustard powder
1/2 tsp tumeric powder
1/2 tsp black cumin seeds (sub regular cumin seeds if needed)
1/4 tsp black sesame seeds (can sub with white)
pinch cayenne powder
2 tbsp olive oil
Mix all above ingredients well, and form into patties. I made tow patties out of quarter of the amount, so each had about 2 oz meat.
On a medium-hot pan, swirl some coconut oil, and cook patties 3 minutes each side, gently pressing down a few times.
Serve with sides of your choice. I used
1. leftover sweet potatoes, topped with a sesame-seaweed mix
2. leftover sliced avocado, crushed with half its volume of chevre, dash of salt & lime.
3. top it all with fresh cilantro
4. dot the plate with green chili oil for as-needed splashes of heat
This made a delicious meal, and I used the leftover 3/4 of meat for an actual keema dish (coming soon to Meera Flips Burgers 🙂 ).