Spinach And Turkey Patties With Spiced Carrots Recipes

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil grate.
• While the grill is preheating, mix together eggs, garlic, feta cheese, spinach, and turkey in a large bowl until well combined; form into 8 patties.
• Cook on preheated grill until no longer pink in the center, 15 to 20 minutes.

Steps:

• Combine spinach, scallions, garlic, turkey, and cumin in a medium bowl; season with salt and pepper. Using a fork, mix gently just to combine. Form turkey mixture into twelve 1/2"-thick patties.
• Heat oil in a large skillet over medium-high heat. Working in 2 batches, cook patties until golden brown and cooked through (resist the temptation to press down on patties with your spatula while cooking), about 5 minutes per side. Transfer to a plate.
• Serve turkey-spinach patties on buns with mayonnaise, onion, and pickles.
• DO AHEAD: Patties can be formed 1 day ahead. Cover and chill. Bring to room temperature before cooking.

Steps:

• For the challah: In a small bowl, combine yeast, sugar and water. Whisk to dissolve, then add eggs and salt and whisk again. Place yeast mixture into the bowl of a stand mixer fitted with a dough hook. With mixer on medium speed, gradually add flour. When dough holds together, it is ready for kneading.
• Turn dough onto a floured surface and knead until smooth. Place dough in a bowl lightly greased with vegetable oil. Cover with plastic wrap and let rise in a warm place for 45 minutes, or until almost doubled in size.
• For the turkey filling: In a medium cast-iron skillet over medium heat, add olive oil. When shimmering, add ginger and onion and saute until browned, 3 to 4 minutes. To the skillet, add turkey, pistachios, raisins, cinnamon, and chili powder. Saute until turkey is cooked through, 8 to 10 minutes. Set aside to cool.
• For the everything spice: Place the onion flakes, dried garlic, salt, caraway seeds, poppy seeds and sesame seeds in a bowl; mix and set aside.
• To assemble: Preheat the oven to 375 degrees F.
• Turn dough onto a floured surface and roll into a rectangle approximately 1/8-inch thick. Cut into 3-inch squares. Spoon 2 tablespoons turkey filling on top of each square. Fold up the sides to form dumplings and crimp the tops. Place top-side down on a baking sheet, leaving about 2 inches between each pastilla. In a small bowl whisk egg with 1 tablespoon water. Brush pastillas with the egg wash, then sprinkle with the everything spice.
• Bake until golden brown, about 25 minutes. Cool, then dust with powdered sugar and serve.

Steps:

• Begin heating a large heavy skillet over medium-high heat. Heat the oven to 300 degrees and line a sheet pan with parchment. Place a rack over another sheet pan.
• In a large bowl mix together the carrots, spinach, baking powder, salt, nigella seeds, chili powder, oat bran and matzo meal or flour. Taste and adjust salt. Add the eggs and stir together. If the mixture seems dry add a little more egg.
• Pack about 3 tablespoons of the mixture into a 1/4 cup measuring cup. Reverse onto the parchment-lined baking sheet. Repeat with the remaining latke mix. You should have enough to make 15 or 16 latkes.
• Add the oil to the pan and when it is hot (hold your hand a few inches above - you should feel the heat), use a spatula to transfer one portion of the latke mixture to the pan. Press down with the spatula to flatten. Repeat with more mounds. In my 10-inch pan I can cook three or four at a time without crowding; my 12-inch pan will accommodate four or five. Cook on one side until golden brown, about three minutes. Slide the spatula underneath and flip the latkes over. Cook on the other side until golden brown, another two to three minutes. Transfer to the rack set over a baking sheet and place in the oven to keep warm.
• Serve hot topped with low-fat sour cream, Greek yogurt or crème fraîche, or with other toppings of your choice such as chutney or raita.

Steps:

• Toast the almonds in a large dry skillet over medium heat, stirring occasionally, until golden, 3 to 5 minutes. Transfer to a plate; let cool.
• Return the skillet to medium heat. Add 2 tablespoons olive oil, then add the carrots, apricots and 3/4 cup water. Reduce the heat to medium low; cover and simmer until the carrots are just tender, 8 to 10 minutes. Uncover and add the toasted almonds, scallions, olives, honey, lemon juice and 1 teaspoon ras el hanout. Increase the heat and bring to a boil. Cook, tossing occasionally, until the liquid is reduced and the carrots are glazed, about 5 minutes. Stir in the parsley.
• Meanwhile, season the fish with the remaining 1 teaspoon ras el hanout and 1/2 teaspoon salt. Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over high heat. Add the fish, skin-side down, and cook, flipping once, until just cooked through, 5 to 6 minutes; season with salt. Remove from the heat and let the fish rest 2 minutes in the hot skillet. Serve with the carrots.

Steps:

• 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.
• 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.
• 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.

Steps:

• Heat oil in large saucepan, on a medium heat.
• Add onion and saute gently until softened, but not browned.
• Add carrot and potato, saute gently for a further 5 minutes, stirring occasionally.
• Add garlic, ginger chilli and spices, saute for a further, stirring occasionally.
• Add spinach, cooked through for 5 minutes (wilt for 5 minutes if using fresh)
• Add stock, bring to the boil, cover and reduce to a simmer. Simmer for 20 minutes, stirring occasionally
• Add salt and pepper to taste
• Blend smooth with hand whisk or in food processor
• Adjust seasoning if needed
• Serve with warm homemade flatbread (see recipe)

Steps:

• Microwave spinach with a little water to soften, drain well and cool.
• In a large bowl, mix ingredients from spinach to ground pepper. Add ground turkey, mix lightly with your hands - but don't over mix.
• Cover and place bowl into refrigerator for about an hour, to blend flavors.
• Remove and make turkey patties.
• Heat a griddle or large skillet on medium heat.
• Spray with a cooking spray.
• Place turkey patties on griddle and cook for 3-5 minutes on each side.
• If turkey patties begin to stick, add a little more cooking spray. Be careful not to overcook.
• When patties are done - serve them on your favorite wheat bun with lettuce, tomato and cucumber yogurt dressing (below).
• Enjoy!
• Cucumber and yogurt dressing. - 2/3 cup nonfat plain yogurt (I prefer a Greek yogurt), 1/2 cup English cucumber - peeled and chopped, 2 tablespoons sliced green onion, 2 tablespoons 1% milk, 2 tablespoons fresh lime juice, 1 tablespoons light mayonnaise, 3/4 teaspoons kosher salt, 2 lg. cloves minced garlic, Pinch sugar (splenda). Combine all ingredients and chill 24 hours for flavors to blend.