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.


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


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



Caramelize diced onion in canola oil and add to freekeh:



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.





Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>