These delicious patties are wonderful any meal of the day. I often recommend them to clients who want an easy “non-egg” protein option for breakfast, but they are equally great as an addition to a lunch salad or with some veggie sides for dinner. Ground turkey is a lean protein option, and the addition of fruit and vegetables to these patties makes them a great choice both for your heart and your waistline. Double the recipe if you like to cook once and eat twice – these freeze well wrapped individually in plastic wrap. This recipe is adapted from Rebecca Katz’s lovely cookbook One Bite at a Time.
Makes 4 servings
1 pound ground turkey (or substitute ground chicken)
1 cup baby arugula or spinach, finely chopped
2/3 cup apple, peeled and diced
1/2 cup onion, finely chopped
1 teaspoon crushed fennel seeds
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
spritz of fresh lemon juice
extra virgin olive oil, to coat the pan
- In a large bowl, combine the turkey, arugula, apple, onion, fennel seeds, cumin, salt, pepper, and lemon juice and mix well.
- Wet hands and form into 8 evenly sized patties
- In a sauté pan, add just enough oil to coat. Sauté patties over medium heat for around 4 minutes per side, until nicely browned.
- Add a tablespoon of water and cover to steam until cooked through and meat thermometer reads 165˚F in thickest part of patty.
Nutrition Information: 170 calories; 7 grams fat, 2 grams saturated fat; 23 grams protein; 5 grams carbohydrate, 1 grams fiber, 3 grams sugar, 245 mg sodium.
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