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
Ingredients
- 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
Instructions
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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*
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