Thai Turkey Patties with Freekeh Pilaf

Freehak is an ancient grain and a superfood. Most don’t know it yet, but I’m sure, just like quinoa, everyone will soon.

Ingredients

For the Thai Turkey Patties:

3 lbs. minced turkey breast

6 shallots, chopped

1/3 c. parsley, chopped

1 large elephant garlic clove (or 4 regular garlic cloves)

2 tbsp. thai spice

2 tsp. mace

sea salt and pepper to taste

bread crumbs

egg wash

1/2 c. vegetable stock

For the Freekeh Pilaf:

1 bag rosemary sage freekeh

1 large vidalia onion, diced

canola oil

sea salt to taste

Instructions

Begin by boiling the freekeh according to package directions. Reserve.

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Caramelize diced onion in canola oil and add to freekeh:

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For the Thai Turkey Patties:

combine the minced turkey, parsley, shallots, garlic, thai spice and mace in a large bowl.

Make patties. Dip in breadcrumbs, then in egg wash. Fry in a skillet with canola oil.

Get a large pot and add 1/2 c. vegetable stock and 2 tbsp. Thai spice. Warm it up on low heat. Add the Thai Turkey Patties and cook covered for another 15 minutes, until patties are very tender.

Serve with freekeh.

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