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TURKEY-CHICKEN PATTIES




Source of Recipe


canarybird--CF


Recipe Introduction


I have made mine mixed with ground chicken, and used a mixture similar to my meatloaf recipe. We prefer these without a bun.

Makes 8 medium patties

1 1/2 lb ground turkey, chicken or a mixture of both (about 700 grams)
2 slices firm wholegrain brown bread torn into small bits
2 eggs, beaten
1 small onion - minced
1 TBS finely minced almonds or ground almond (optional)
1/4 teasp dry mustard eg. Colman's
1/8 teasp ground sage (optional)
1/2 teasp ground thyme
1 teasp salt
1/4 teasp fresh ground pepper
1/4 teasp ground nutmeg
4 TBS tomato purée or tomate frito (can also be condensed tomato soup) for mixture
plus 2 TBS more for sauce
1/2 cup finely grated carrot
1/2 cup finely chopped or grated celery
1 cup low sodium chicken or veg broth
olive oil for cooking

1. Mix the meat with the beaten egg, onion, seasonings, bread and almond crumbs, grated carrot and celery, 4 TBS tomato purée.
Mix well together with hands.

2. Divide mixture into 8 portions and form with hands into 8 equal patties.

3. Heat about 2 TBS oil in large non-stick frying pan and when hot, add four of the patties, cook about 4 minutes then turn them over.
Turn down heat to low, spoon 2 TBS of the tomato purée on top of the 4 patties, add half the broth to the pan plus one TBS of remaining tomato purée, stir liquid, put on lid and simmer for about 8 minutes. Remove patties to heated dish and spoon over remaining sauce.

4. Wipe pan and repeat step 3 for last 4 patties or freeze them for another day.

Source: Adaptation of one of my favourite meatloaf recipes.