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Spiced Turkey Patties with Quinoa Salad
These spiced turkey patties sit on a bed of quinoa, roasted vegetables, and fresh fruit. Lean ground turkey gets a massive flavor boost from freshly toasted coriander and cumin seeds. The accompanying salad balances earthy roasted carrots and red onions with bright bursts of pomegranate seeds and juicy orange segments. A cooling garlic yogurt sauce ties everything together for a refreshing, satisfying weeknight dinner.
Ingredients
- 4 carrots, peeled and cut into thin batons
- 3 red onions, 2½ cut into chunky wedges (roots intact) and ½ grated
- 2 tbsp olive oil
- 200g quinoa
- 2 tsp coriander seeds
- 2 tsp cumin seeds
- 400g turkey mince
- 25g fresh wholemeal breadcrumbs
- 3 garlic cloves, crushed
- 4 tbsp full-fat Greek yogurt
- 1 pomegranate, deseeded over a bowl to catch the juices
- 2 oranges, segmented
Instructions
- 1Preheat the oven to 220C (200C fan or gas mark 7). Place the carrots and onion wedges into a roasting tin. Toss them with one tablespoon of olive oil, season with salt and pepper, and roast for about 30 minutes, stirring once, until tender.
- 2Cook the quinoa according to the package instructions, then drain and set aside. Heat a large non-stick frying pan over medium heat and toast the coriander and cumin seeds for one to two minutes until fragrant.
- 3Transfer the toasted seeds to a pestle and mortar and grind them into a powder. Place the ground spices into a large bowl along with the minced turkey, grated onion, breadcrumbs, and most of the crushed garlic. Season with salt and pepper, then mix thoroughly.
- 4Form the turkey mixture into 12 small patties. Heat the remaining tablespoon of olive oil in the frying pan and cook the patties for three to four minutes on each side until browned and fully cooked through.
- 5Whisk together the Greek yogurt, the remaining crushed garlic, one tablespoon of water, and a pinch of seasoning in a small bowl to create a sauce.
- 6Combine the cooked quinoa, pomegranate seeds and their juices, orange segments, and the roasted vegetables in a large bowl. Season to taste and toss well. Serve the salad topped with the turkey patties and a drizzle of the garlic yogurt sauce.