Turkey and Parmesan Patties

While sweet potato wedges roast, strip rosemary leaves from stem, then finely chop. Cut broccoli into bite-sized pieces. Peel, then cut half the onion into 1/4-inch pieces (whole onion for 4 ppl). Peel, then mince or grate garlic. Add turkey, garlic, Parmesan, breadcrumbs, half the rosemary and 1/4 tsp salt (dbl for 4 ppl) to a medium bowl. Season with pepper, then combine. Divide turkey mixture into 8 equal portions (16 for 4 ppl). Roll into balls, then flatten into 1/2-inch-thick patties.

Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil, then patties. (NOTE: Don't overcrowd the pan; cook in 2 batches for 4 ppl, using 1 tbsp oil per batch!) Cook until golden-brown and cooked through, 3-5 min per side.** Transfer patties to a plate and cover to keep warm. Remove the pan from heat and carefully wipe clean.

Heat the same pan over medium-high. When hot, add broccoli and 3 tbsp water (dbl for 4 ppl). Cook, stirring occasionally, until tender-crisp, 4-5 min. Add 1 tbsp oil (dbl for 4 ppl). Cook, stirring often, until fragrant, 1 min. Season with salt and pepper. Transfer broccoli to a plate and cover to keep warm.

Reheat the same pan over medium-high. When hot, add 1 tbsp oil (dbl for 4 ppl), then onions and remaining rosemary. Cook, stirring often, until onions soften, 2-3 min. Reduce heat to medium. Add 1 tbsp butter (dbl for 4 ppl), then sprinkle flour over top. Cook, stirring often, until a thick paste forms. Whisk in 3/4 cup water (dbl for 4 ppl) and broth concentrate. Cook, stirring often, until gravy thickens, 3-4 min.