Turkey beetroot patties with salad
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.
Cooked peeled beetroot
250 g, drained, grated
Turkey breast mince
2 individual, finely chopped, plus extra to serve
1 clove(s), crushed
Fresh flat-leaf parsley
½ cup(s), finely chopped
Fresh lemon rind
2 tsp, finely grated
200 g, cherry variety, halved
1 medium, thinly sliced
4 cup(s), (120g)
1 x 3 second spray(s)
- 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.
- To make salad, place tomatoes, cucumber, rocket and vinegar in a large serving bowl. Season with salt and pepper and toss to combine.
- 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.
Add walnuts (contains nuts) and crumbled reduced-fat feta (contains dairy) to the salad for added crunch and creaminess.