These patties will be a lifesaver for you–they are a wonderful dish to have on hand for a quick reheat in the toaster oven, or as a protein entree in a brown-bag lunch (with a freezer pac!)
We love them straight off the griddle, paired with raw sauerkraut and a dollop of creme fraiche (or, if you ask the kids, with organic ketchup!) Another favorite is to break one up and top it with rich bone broth–such a nutritious meal!
They are just a handy, nutritious option that tastes great! They are certainly worth the bit of time it takes to cook them, and even this can be shortened if you have a large griddle.
Turkey and Fermented Quinoa Patties
Makes approximately 28-30 patties
- 4 cups cooked Quinoa (soak your quinoa in water and water kefir overnight before cooking)–I like to cook mine with bone broth for added flavor and nutrition
- 2 pounds Ground Dark Turkey
- 5 Pastured Eggs
- 1 cup freshly shredded raw Parmesan Cheese
- 2 teaspoons organic Poultry Herb blend
- 1-2 teaspoons sea salt
- 1 cup frozen, organic Spinach
- Ghee, coconut oil or grass-fed Beef Tallow for the pan
- 12″ fry pan
Combine all ingredients into a glass or stainless bowl and mix well.
Melt a tablespoon of oil in the frying pan over low-medium heat.
Using an ice cream scoop or serving spoon, make 3-4″ patties that are about 1/3″ in thickness–in a 12″ pan you should be able to fit 3 patties easily. Cook for about 4 minutes on the first side, or until golden brown, then flip. Allow another 3-4 minutes of cooking, then transfer to a non-plastic plate or dish.
Continue re-oiling your pan with each batch.
Patties store well in the refrigerator for 3 days, or in the freezer for 3 months for reheating in the toaster oven or in a pan. Wrap separately in parchment paper and use heavy duty aluminum foil or a freezer-safe container for storage.