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Cal Smart Middle East-Inspired Turkey Patties
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Cal Smart Middle East-Inspired Turkey Patties

Cal Smart Middle East-Inspired Turkey Patties

with Mint Tabbouleh and Lemon Aioli

Fresh and herbaceous, tabbouleh is a staple in Lebanese fare! Typically paired with parsley, we've made this version with mint. Together with spiced turkey patties and a lemon aioli, this dish is patio-ready!

Tags:
Calorie Smart
Allergens:
Wheat
Sulphites
Soy
Egg
Mustard

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
DifficultyMedium

Ingredients

serving amount

250 g

Ground Turkey

¼ cup

Panko Breadcrumbs

(Contains Wheat)

1 tbsp

Shawarma Spice Blend

(Contains Sulphites)

1 tbsp

Chicken Stock Powder

(Contains Soy)

½ cup

Bulgur Wheat

(Contains Wheat)

1 unit

Lemon

2 unit

Garlic, cloves

113 g

Baby Tomatoes

132 g

Mini Cucumber

7 g

Mint

2 tbsp

Mayonnaise

(Contains Egg, Mustard)

Not included in your delivery

5 tsp

Oil*

0.38 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories630 kcal
Fat32 g
Saturated Fat6 g
Carbohydrate56 g
Sugar5 g
Dietary Fiber5 g
Protein33 g
Cholesterol120 mg
Sodium1220 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Sheet
Medium Pot
Measuring Cups
Measuring Spoons
Zester
Medium Bowl
Large Non-Stick Pan
Small Bowl
Large Bowl
Whisk

Instructions

Cook bulgur
1

Before starting, wash and dry all produce. Add 2/3 cup (1 cup) water and half the stock powder to a medium pot. Cover and bring to a boil over high heat. Meanwhile, chill a large plate in the freezer.Once boiling, stir in bulgur until water returns to a boil. Cover and remove from heat. Let stand until bulgur is tender and liquid is absorbed, 16-18 min. Fluff bulgur with a fork, then transfer to the chilled plate. Toss a few times to help bulgur cool.Set aside in the fridge to chill until ready to use.

Prep
2

Meanwhile, peel, then mince or grate garlic.Quarter cucumbers lengthwise, then cut into 1/4-inch quarter-moons.Pick mint leaves from stems, then thinly slice.Zest, then juice lemon.Halve tomatoes.Add turkey, panko, Shawarma Spice Blend, remaining stock powder, 1/4 tsp (1/2 tsp) garlic and 1/4 tsp (1/2 tsp) salt to a medium bowl. Season with pepper, then combine.

Prep and cook turkey patties
3

Heat a large non-stick pan over medium-high heat. While the pan heats, form mixture into four 1/2-inch-thick patties (8 patties for 4 ppl). (NOTE: Your mixture may look wet; this is normal!)When hot, add 2 tsp (1 tbsp) oil, then patties. Pan-fry until patties are cooked through, 3-4 min per side.**

Make lemon aioli
4

Add mayo, lemon zest, 1/2 tsp (1 tsp) lemon juice and 1/4 tsp (1/2 tsp) garlic to a small bowl. Season with salt and pepper, to taste, then stir to combine.

Finish tabbouleh
5

Add remaining garlic, 2 tsp (4 tsp) lemon juice and 1 tbsp (1 1/2 tbsp) oil to a large bowl, then whisk to combine.Add cucumbers, tomatoes, mint and chilled bulgur. (TIP: It's ok if bulgur is still a little warm.) Toss to combine. Season with salt and pepper, to taste.

Finish and serve
6

Divide tabbouleh between bowls.Arrange turkey patties on top, then dollop lemon aioli over patties.