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Lemony herb turkey patties with cauliflower mash

Lemony herb turkey patties 

A tasty dish that comes together nicely and pairs well with the cauliflower mash. The patties have a bright, fresh flavor and the walnuts add a nice crunch!

Serves: 4

Ingredients

  • 1 pound ground turkey
  • ½ cup quick cooking oats
  • 1 medium-sized zucchini, shredded
  • 1 large egg
  • ½ cup fresh parsley leaves and tender stems, chopped
  • 1 teaspoon sea salt
  • Freshly ground black pepper
  • 2 garlic cloves, minced
  • ¼ cup walnuts, roughly chopped
  • 1 lemon, zested
  • 2 tablespoons extra-virgin olive oil

Instructions

In a large bowl, add the ground turkey, oats, shredded zucchini, and egg. Mix well with a utensil or hands.

Add chopped parsley, sea salt, ground pepper, garlic, walnuts, and the lemon zest. Mix well again.

Create four round patties, about ¼ inch thick.

Lightly heat a non-stick skillet over low heat. Add the olive oil and when the oil starts to shimmer, add the patties. Cook over medium to high heat until the patties are cooked through, about 4 to 5 minutes per side.

Serve warm with cauliflower mash (see recipe below) or a side of vegetables or salad.

Nutrition: 339 calories, 23.5g fat, 8g carbohydrates, 2g fiber, 26g protein

 

Cauliflower Mash

Serves 4 to 6

Ingredients

  • 2 heads cauliflower, cut into florets
  • 1 tablespoon olive oil
  • 3 garlic cloves, minced
  • ¼ cup to ½ cup unsweetened almond milk
  • Sea salt, to taste
  • Pepper, to taste
  • Chives, finely chopped

nstructions

Heat a large pot over high heat with about 1 cup of water. Add the cauliflower to the pot, cover and continue to cook until the cauliflower is fork tender. Once cooked, drain the water and set aside.

While the cauliflower is cooking, heat a small skillet over low heat. Add the olive oil and once it starts to shimmer, add the chopped garlic. Sauté over low heat, until the garlic is golden brown. Set aside.

If using an immersion blender, add the sauteed garlic, cauliflower, and a ¼ cup almond milk to a large bowl. Blend with the immersion blender until smooth and creamy, adding in more almond milk, if needed. Add salt and pepper to taste. Garnish with chopped chives.

If using a blender, add the sauteed garlic, cauliflower, and a ¼ cup almond milk and blend until creamy, adding more almond milk, if needed. Add salt and pepper to taste. Garnish with chopped chives.

Nutrition: 119 calories, 5g fat, 21g carbohydrates, 9g fiber, 5g protein