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Spiced turkey patties with fruity quinoa salad

Spiced turkey patties with fruity quinoa salad

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Rating: 4 out of 5.1 rating
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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)
Nutrition: per serving
HighlightNutrientUnit
low inkcal452
low infat10g
saturates2g
carbs55g
sugars24g
fibre8g
protein37g
salt0.4g
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Ingredients

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.

Goes well with

Recipe from Good Food magazine, March 2014

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Overall rating

Rating: 4 out of 5.1 rating
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