Yeah so that’s a mouthful I realize but I had no idea what to name these. They’re like a burger, but… not because I pan-fried them in coconut oil. They’re like a patty or a cake…but Curry Turkey Cake did not sound appetizing at all. I’m honestly not sure what these are but I can tell you where they came from.
One good thing about not drinking on a Saturday night is not being hungover on Sunday. (WHO KNEW, RIGHT?) And since we’re eating so strictly, we decided to spend some time on Sunday prepping meals for the upcoming week. We sent the kids outside, but on some Emeli Sandé (I love her so hard right now) and started chopping and cooking. We made a large batch of turkey taco meat full of diced tomatoes, peppers and onions. Mike made some steak-onion-egg thing with the leftover chuck roast for last night. I put aside some cut-up stuff for salads. We took out a few burgers we made last week and froze to defrost.
Then there sat the other pound of lonely turkey meat. I had just made taco meat, we had burgers already defrosting, and as much as I love meatloaf, I only love it with its BFF Heinz ketchup and since we’re not eating that, it was vetoed. I texted Holly:
(Can you see how modest I am?)
Though I had no green curry paste in the house, I did have yellow curry powder and since both Mike and I bought carrots without the other knowing, we had those coming out of our ear-holes, too. I figured I’d find a way to combine her thoughts with my ingredients and I came up with these.
I used homemade (unsalted and unsweetened) almond butter so that’s why I added the 1/2 tsp of salt. If you are using store bought and/or roasted almond butter, you will likely not need this. I always err on the side of caution with salt. It’s better to add it to the final product to a person’s taste rather than ruin the entire dish by putting in too much. Also if you don’t have garam masala, go buy it. Seriously, it’s delicious and so good in stews, curries, and soups. But if you reaaaaaallly can’t find it or don’t have it, just use 1/4 tsp nutmeg and 1/4 tsp curry instead.
I also pan-fried these in coconut oil because 1) coconut oil is pretty much the most awesome superfood on the planet and I try and get it where I can and 2) dudes, it’s DELICIOUS and makes the patties/cakes/burgers so crispy on the outside while still moist on the inside (also: ewwww, I just said moist, please kill me.)
There are very few ingredients and once I had the idea, it all came together really fast. I may or may not have eaten two. Or three. SHUT UP I’M A HUNGRY GIRL.
Recipe: Peanut Carrot Curry Turkey Burgers
- 1 lb ground turkey
- 1/2 c. shredded carrots
- 1/2 c. unsweetend/unsalted almond butter
- 1 egg white
- 1/2 tsp. salt
- 1/2 tsp. yellow curry
- 1/2 tsp garam masala
- 2-3 tbsps coconut oil, for frying (optional)
- Mix all ingredients together (except coconut oil).
- Heat skillet on medium and melt coconut oil.
- Add medium-sized patties and press down to flatten a bit. These will be a bit gooey from the almond butter and easier to flatten once you’ve flipped them once.
- Cook around 4 minutes on each side and flip.
- If you choose, you can put these on greased pan or parchment and bake at 400 for 15-20 minutes.