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Turkey beetroot patties

Turkey beetroot patties with salad

0
Points®
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Easy
The combination of sweet beetroot and zesty lemon rind in these delicious turkey patties will have your taste buds singing. Served with a balsamic salad, this dish will leave you feeling light and content.

Ingredients

Beetroot, cooked without added fat

250 g, drained, grated

Turkey breast mince

500 g

Green shallot(s)

2 individual, finely chopped, plus extra to serve

Garlic

1 clove(s), crushed

Egg(s)

1 medium

Fresh flat-leaf parsley

½ cup(s), finely chopped

Fresh lemon rind

2 tsp, finely grated

Tomato(es)

200 g, cherry variety, halved

Lebanese cucumber

1 medium, thinly sliced

Rocket

4 cup(s), (120g)

Balsamic vinegar

2 tsp

Oil spray

1 x 3 second spray(s)

Instructions

  1. Place beetroot on a clean tea towel, gather ends together, twist and squeeze to remove excess liquid. Transfer beetroot to a large bowl. Add mince, shallots, garlic, egg, parsley and rind. Season with salt and pepper and mix until well combined. Using wet hands, divide mixture into 12 portions. Shape each portion into a 1cm-thick patty. Transfer to a baking paper-lined tray and refrigerate while making salad.
  2. To make salad, place tomatoes, cucumber, rocket and vinegar in a large serving bowl. Season with salt and pepper and toss to combine.
  3. Lightly spray a large non-stick frying pan with oil and heat over medium heat. Cook patties, in batches, for 3-4 minutes each side or until cooked through. Serve patties with salad and sprinkle with extra shallots.

Notes

Add walnuts (contains nuts) and crumbled reduced-fat feta (contains dairy) to the salad for added crunch and creaminess.

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