1 lb ground turkey
1 tsp dried parsley
1/2 tsp garlic powder
2 tsps dried onion
1/4 tsp thyme
1 tsp Worcestershire sauce
3 tbls light mayo
salt & pepper
3/4 cup breadcrumbs
Mix everything together completely. Form into four patties and fry over medium heat till cooked, 8-10 minutes a side.
Ok, we're going to take a quick break from eggs today. Tomorrow however is going to be the last thing I did with them. Don't get your hopes too high though, it's as simple and basic as it gets. So while delicious, it's not new and exciting. But anyway, some months ago I saw a recipe for chicken cakes over at My Italian Grandmother and marked it for making.
While this isn't really that recipe, it was heavily influenced by it. These little beauties came out wicked good, tender, moist and flavorful on the inside with a nice crust on the outside. They can easily be eaten as is, with a knife and fork (me and my girlfriend split one right out of the pan. Just to make sure they were ok of course. Heh.) or made into a sandwich. I liked them on a toasted roll with a little mayo and spinach. Not only are they mad good, but they were really easy and pretty healthy too.
You can of course use fresh herbs instead of dried, just change the proportions appropriately. However, I actually really liked the dried onion in this. The flavor was nice and mellow and I think actual chunks of onion would have detracted from the soft texture. So, let's do this thing.
First you put everything in a bowl. Then you mix it up really well. This is not a complex recipe here. Now just form it into patties and slap it onto a preheated, non stick pan that has a couple teaspoons of your favorite fat in it. I used olive oil, but bacon grease would have been delightful. Heh. This mixture is a bit sticky, but not too bad to work with. The original recipe called for making eight patties, but I just made four big ones. Works better for sandwiches that way, but you can make them whatever size you like. It would even make a mean turkey meatloaf, if you were so inclined. After eight minutes or so, flip 'em. They should have a nice crust on them. Once they are done, flip them off the pan onto a paper towel lined plate to sop up any extra oil and there you go. You can eat them like that, maybe with some kind of sauce. The original recipe had an aioli with it, but I didn't feel like making it. Some garlic mayo would have been good too, but again, didn't feel like making it. We also had some sauteed broccoli to have with them, but I completely flaked on taking a picture. Anyway we just tossed them onto rolls and ate them like that. After taking a blurry poorly lit picture, of course. Heh.
On an admin note, I would be interested to know, do you guys prefer the recipes at the top of the post or the bottom? I have mixed feelings about both. I like putting it at the top because then it's right there in case people don't want to read my ramblings and there is a shot of the finished dish right at the beginning, so you know what you're getting into. But when I put them at the bottom you get a reveal instead of showing it off at the start, but if you don't want the instructions you have to scroll all the way to the bottom to get it.