Turkey is a lean healthy meat that is great to eat anytime.
Ingredients
- For the Patties
- 375-400g turkey thigh mince
- 1 small red onions very finely chopped
- 2 cloves garlic, crushed
- 1 tbsp mayonnaise
- 1 tbsp cornflour or arrowroot
- salt & freshly milled black pepper
- For the Sourdough
- 2 tbsp any flour
- 1 medium egg beaten
- 1 tsp turmeric
- 6 tbsp panko breadcrumbs
- 4 slices thick cut sourdough
- 2-3 tbsp any oil
- For the Mayo
- 350mls roughly, mayonnaise
- 2 tsp fresh chilli roughly chopped
- 2 tsp Dijon mustard
- 2 large spring onions roughly chopped
- 4 tbsp any fresh green herb such as basil, coriander, parsley
- small handful fresh spinach leaves
- 2 tbsp white wine vinegar
- water
- black pepper
Method
- Place the mince, onions, garlic and mayonnaise into a mixing bowl and using the paddle attachment mix until nice and thick and pasty. This is really important.
- Finally add the cornflour or arrowroot, salt and pepper and really mix well again.
- Make 4 large patties roughly 2cm thick out of half of the mix and place in parchment.
- Cover with cling film and chill well until needed.
- Place the mayo, chilli, mustard, onions, herbs and spinach into a liquidiser.
- Blitz with the vinegar and a little water until you have a thick, lovely green sauce.
- Spoon into a bowl and season really well with black pepper.
- Add the turmeric to the breadcrumbs and mix well.
- Next dust the patties with a little flour then brush with beaten egg, then press on a few breadcrumbs.
- Flip over and repeat the process, then chill well.
- Heat the oil and gently fry the sourdough on both sides, then keep warm.
- Add a little more oil and gently cook the patties for 4-5 minutes, then flip over and cook for a further 3-4 minutes, do not overcook. Keep warm.
- Wipe out the pan, add a little more oil and cook 4 fried eggs adding a little salt and pepper.
- Serve the patties on the sourdough, topped with a fried egg and a good spoon of herb mayo.
- Serve with thin chips.
Phil's Tips
- Turkey dries out quickly, so don't overcook it.
- If marinating turkey meat, put it in the fridge straight after you've finished, as it is highly sensitive to heat.
- Store turkey separate from any gravy, stuffing or raw food.
- Refrigerated turkey will keep for about one or two days. If it is already cooked, it will keep for about four days.
Pros
- Turkey is a rich source of protein.
- Skinless turkey is low in fat. White meat is lower in calories and has less fat than the dark meat. A typical turkey is about three quarters white meat.
- Turkey meat is a source of iron, zinc, potassium and phosphorus.
- It is also a source of vitamin B6 and niacin, which are both essential for the body's energy production.
- Regular turkey consumption can help lower cholesterol levels. The meat is low-GI and can help keep insulin levels stable.
- Turkey contains the amino acid tryptophan, which produces serotonin and plays an important role in strengthening the immune system.
Cons
- Turkey can be high in sodium.
- Some meat, particularly pre-packaged slices, can be processed and contain other substances.
- Turkey skin is high in fat.
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