Name: Spiced turkey patties with fruity quinoa salad
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: Middle Eastern
Ingredients: 4 carrots peeled and cut into thin batons; 3 red onions 2½ cut into chunky wedges (roots intact) and ½ grated; 2 tbsp olive oil; 200g quinoa; 2 tsp coriander seed; 2 tsp cumin seed; 400g turkey mince; 25g fresh wholemeal breadcrumb; 3 garlic cloves crushed; 4 tbsp 0% fat Greek yogurt; few dashes of Tabasco sauce; 1 pomegranate deseeded over a bowl to catch the juices; 2 oranges segmented; large pack parsley roughly chopped

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Spiced turkey patties with fruity quinoa salad

Spiced turkey patties with fruity quinoa salad

Good Food team

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Serves 4

Easy

Prep: 20 mins

Cook: 30 mins

A star rating of 4 out of 5.1 ratingRate

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Spice up lean meatballs with coriander and cumin seeds, then serve on a salad of quinoa, red onions, carrots, pomegranate and parsley

Freezable (uncooked patties only)

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Ingredients

Nutrition

Units:

MetricUS

4 carrots

peeled and cut into thin batons
3 red onions

2½ cut into chunky wedges (roots intact) and ½ grated
2 tbsp olive oil
200g quinoa
2 tsp coriander seed
2 tsp cumin seed
400g turkey mince
25g fresh wholemeal breadcrumb
3 garlic cloves

crushed
4 tbsp 0% fat Greek yogurt
few dashes of Tabasco sauce
1 pomegranate

deseeded over a bowl to catch the juices
2 oranges

segmented
large pack parsley

roughly chopped

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Nutrition: per serving

kcal452

low
fat10g

low
saturates2g
carbs55g
sugars24g
fibre8g
protein37g
salt0.4g

Method

step 1

Heat oven to 220C/200C fan/gas 7. Tip the carrots and onion wedges into a roasting tin. Toss in 1 tbsp olive oil, season and roast, stirring once, for 30 mins or so until tender.
step 2

Meanwhile, cook the quinoa following pack instructions, drain and put to one side. Heat a large, non-stick frying pan and toast the seeds for 1-2 mins until aromatic. Pop into a pestle and mortar and grind before tipping into a large bowl. Add the turkey, grated onion, breadcrumbs, most of the garlic and seasoning, then mix. Shape into 12 small patties. Heat the remaining oil in the same pan and fry the patties for 3-4 mins on each side until browned and cooked through.
step 3

In a small bowl, mix the yogurt, remaining garlic, Tabasco, 1 tbsp of water and seasoning. Toss together the drained quinoa, pomegranate seeds and juice, orange segments, parsley and roasted veg and some seasoning. Serve with the patties and spiced yogurt.

Recipe from Good Food magazine, March 2014

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A star rating of 4 out of 5.1 rating

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