These Delicious Turkey and Veggie Patties are moist, colourful, tasty and nutritious. They’re gluten-free, dairy-free and egg-free. They make a quick and healthy midweek dinner and are great for lunchboxes. You could also make these into balls. For kids, you might wish to use less cayenne pepper or omit it if it’s a bit too spicy but I find it to be fairly subtle. It’s worth the extra step of frying the onions and spices as this brings out the flavour. Turkey is a healthy source of protein needed to grow, repair and replace tissue in the body. Free-range turkey is best if you can find it. You could also use chicken mince in this recipe. The grated carrot adds moisture, colour and nutrients to the patties and helps increase your veggie intake for the day. Turmeric has anti-inflammatory properties and antioxidants which promote healing in the body.

Ingredients:

• 500 grams turkey mince
• 2 small carrots, grated
• 1 small onion or 2 shallots, finely chopped
• 2 spring onions, finely sliced
• 3 garlic cloves, finely chopped or 1 teaspoon garlic paste
• 1 teaspoon turmeric powder
• 1 teaspoon ground coriander
• ½ teaspoon cayenne pepper
• 1 teaspoon sea salt
• Organic coconut oil, olive oil or other high-quality fat, for frying

 

Method:

1. Heat 1 tablespoon of coconut oil in a frying pan over medium-high heat. Cook the onion and spring onions for 2 minutes until soft. Add the turmeric, coriander, and cayenne, cook stirring for a further minute. Allow to cool.
2. In a bowl mix together the turkey mince, cooled onion mixture, carrots, garlic, and salt. Shape tablespoons of the mixture into patties.
3. Add 1 tablespoon of oil to a frying pan. Cook patties in batches over medium heat until golden and just cooked through. Or place patties on a greased lined baking tray. Bake in preheated 190°C oven for 20–25 minutes. Serve with steamed or roasted vegetables. Enjoy!