Turkey patties with cauliflower & carrot salad
Turkey Breast Mince, raw
1 large, finely chopped
Ras El Hanout Seasoning
3 tablespoons, chopped, plus extra to garnish
Calorie controlled cooking spray
1 can(s), large
400 g, coarsely grated
1 medium, coarsely grated
1 teaspoons, level
- In a bowl, mix together the turkey breast mince, onion and ras el hanout. Season then stir in 2 tbsp parsley. Shape the mince into 12 balls, then flatten slightly.
- Mist a large nonstick frying pan with cooking spray and cook the patties for 5-10 minutes, turning until browned all over. Add the harissa paste followed by the chopped tomatoes. Stir and cook over a low heat, covered, for 10 minutes.
- Toss the grated cauliflower and carrot in a bowl with the remaining parsley and the ground cumin. Season and divide between plates, then top with the turkey patties and serve garnished with some extra parsley.