April 24, 2018
Breakfast, Poultry, Turkey,
Fruit, Cranberry, Vegetables, Onions, Budget-Friendly, Quick Meals, Skillet, Stove Top, Gluten-Free, Low Fat, Non-Dairy, Make it from scratch, Kosher Meat more
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"There is no need to add bread to bind the ingredients, and the clean flavours of lemon zest and sage are delicious together. Please don't crank the heat up as they will scorch! The prep time does not include the chilling/resting time. I have made these and held them in the fridge for 3 days, and the flavour improves substantially! You can freeze the patties and cook them later if you like."
In a small skillet over medium heat, warm the 2 tsp canola oil.
Add the onion and cook, stirring frequently, until soft, 6-8 minutes; let cool.
In a large bowl, combine cooked onion, ground turkey dried berries, parsley, egg, sage, thyme, lemon zest, salt, pepper and allspice.
Stir gently to combine, being careful not to overmix.
Cover and refrigerate the mixture for at least 1 hour, or up to 2-3 days to bring out the flavours.
Shape the mixture into 12 patties, each about 2 1/2 inches wide and 1/2 inch thick.
In a large nonstick skillet over medium-low heat, warm the 2 tablespoons canola oil.
Arrange the patties in the pan so they are not touching (you will probably have to do two batches) and cook until they are browned and no longer pink in the center, 3-4 minutes per side.
Serve immediately or keep warm in a 200F oven for up to 30 minutes.
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