Smart Sweet and Spicy Turkey Patties

Name: Smart Sweet and Spicy Turkey Patties with Potatoes, Sugar Snap Peas and Peppers
Total time: 30 min
Yield: 2
Cuisine: Korean
Ingredients: 250 g Ground Turkey; 2 tbsp Ginger-Garlic Puree; 28 g Crispy Shallots; 2 tbsp Honey-Garlic Sauce; 1 tbsp Gochujang; 1 tbsp Sesame Oil; 113 g Sugar Snap Peas; 1 unit(s) Sweet Bell Pepper; 200 g Yellow Potato; ½ tbsp Oil*; 0.13 tsp Salt*; 0.13 tsp Pepper*

with Potatoes, Sugar Snap Peas and Peppers

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Did somebody say Korean-inspired turkey patties glazed in a sweet-and-spicy sauce and spiked with ginger-garlic puree? This dish is perfect for any night of the week.

Smart is based on a per serving calculation of the recipe's kilocalorie and carbohydrate amount.

Ingredients: Ground turkey • Yellow potato • Sweet bell pepper • Sugar snap peas • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Honey garlic sauce (sugars (sugar, glucose, glucose-fructose, fancy molasses, honey), water, modified corn starch, vinegar, salt, hydrolyzed soy protein, dried garlic, xanthan gum, lactic acid, citric acid, caramel, potassium sorbate, sodium benzoate) (soy) • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Gochujang (gochujang (water, tapioca syrup, brown rice, red pepper powder, salt, alcohol, garlic, onion), water, soy sauce (water, wheat, soybeans, salt, sodium benzoate), chili peppers, salt, vinegar, modified corn and/or potato starch, vegetable oil, paprika oleoresin, xanthan gum, acetic acid, citric acid, lactic acid, potassium sorbate, sodium benzoate, calcium disodium EDTA) (soy, wheat) • Sesame oil.

Tags:

Carb Smart

•Calorie Smart

•Spicy

Allergens:

Wheat

•Soy

•Sesame

The quantities provided above are averages only.

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

Preparation Time30 minutes

Cooking Time8 minutes

DifficultyEasy

Ingredients

serving amount

250 g

Ground Turkey

2 tbsp

Ginger-Garlic Puree

28 g

Crispy Shallots

2 tbsp

Honey-Garlic Sauce

1 tbsp

Gochujang

1 tbsp

Sesame Oil

113 g

Sugar Snap Peas

1 unit(s)

Sweet Bell Pepper

200 g

Yellow Potato

Not included in your delivery

½ tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values

Calories500 kcal

Fat23 g

Saturated Fat6 g

Carbohydrate46 g

Sugar16 g

Dietary Fiber4 g

Protein30 g

Cholesterol95 mg

Sodium520 mg

Potassium1100 mg

Calcium50 mg

Iron3 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

•Parchment Paper

•Baking Sheet

•Measuring Spoons

•Medium Bowl

•Large Non-Stick Pan

•Measuring Cups

Cooking Steps

Before starting, preheat the oven to 450˚F.
Wash and dry all produce.
Remove any brown spots from potatoes, then cut into 1/2-inch pieces.
To a parchment-lined baking sheet, add potatoes and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to coat. Roast in the middle of the oven 22-25 min, flipping halfway through, until tender and golden.

Meanwhile, trim sugar snap peas.
Core, then cut pepper into 1/4-inch strips.
To a medium bowl, add turkey, half the crispy shallots and half the ginger-garlic puree. Season with salt and pepper, then combine.
Divide turkey mixture into 8 (16) equal portions.
Roll into balls, then flatten into 1/2-inch-thick patties. Set aside.

Heat a large non-stick pan over medium.
When hot, add half the sesame oil, then peppers and sugar snap peas. Cook for 3-4 min, stirring occasionally, until tender.
Add remaining ginger-garlic puree. Cook for 1 min, stirring constantly, until fragrant.
Season with salt and pepper.
Transfer to a plate, then cover to keep warm.

To the same pan from step 3, add remaining sesame oil, then patties. (NOTE: Don't crowd the pan; cook patties in 2 batches if needed.) Pan-fry for 4-5 min per side, until browned all over and cooked through.**

To the pan with patties, add half the honey-garlic sauce (use all for 4 servings), half the gochujang (use all for 4 servings) and 1/4 cup (1/2 cup) water. Cook for 1-2 min, stirring often, until sauce coats patties.
Season with salt and pepper.

Once potatoes are finished roasting, to the baking sheet with potatoes, add sugar snap pea-pepper mixture. Toss to combine.
Divide veggies between plates.
Top with patties.
Drizzle any sauce remaining in the pan over top.
Sprinkle with remaining crispy shallots.

If you've opted to get turkey, prep and cook in the same way the recipe instructs you to prep and cook pork.**