Quick & Easy Turkey Patties

 

This recipe is one of my all-time batch-cooking favorites because it is so simple to assemble and I can make a lot at one time. When it comes to batch-cooking, be sure to create dishes that are easy to assemble and will produce an ample amount of food that is easy to reheat over the next few days. This recipe is a winner!

OK, I will admit that I was kind of grossed out the first time I handled raw meat but I got over that feeling very quickly once I was in starvation-mode. Seriously, during my lowest point on the Autoimmune Protocol I was only eating 8-10 ingredients for almost a month because I still did not understand or know which ingredients I was intolerant to. These little babies saved my life, literally.

They freeze super well, just separate each patty with a piece of wax paper and reheat when you are ready to eat!

 

Turkey Patties

Turkey Patties

  • 2 lbs Ground Turkey
  • 1 cup Fresh Parsley (chopped)
  • 1 Lime (zested)
  • Juice of 1/2 lime
  • 1 tsp Dried sage
  • 1/2 tsp Dried Thyme
  • 1/2 tsp Dried Rosemary
  • 1/4 tsp Ground Ginger
  • 1 tsp Himalayan Sea Salt
  • 2 tbsp Coconut Oil
  1. 1. Add all ingredients to a mixing bowl and combine wells using your hands.

    2. Shape into 8 patties

    3. Melt coconut oil over medium heat in a cast iron skillet

    4. Cook patties 3-5 minutes per side or until golden brown.

    5. Add on top of your favorite greens or served with roasted veggies.

    *These patties freeze very well separated by wax paper*