Turkey and Courgette burgers video

Ingredients:
400g minced turkey
1 large courgette, grated (e.g. 400g)
3 spring onions finely chopped
1egg
2 tbsp. chopped mint
2 tbsp. chopped coriander
2 cloves garlic, crushed
1 tsp. ground cumin
1 tsp. sea salt
1⁄2 tsp. ground black pepper
1⁄2 tsp. cayenne pepper


To serve:
Coconut oil for cooking
4 handfuls kale, chopped
Juice 1⁄2 lemon
1 fennel bulb shaved
Pinch dried chilli flakes
Salt and pepper
Beetroot hummus
2 tbsp. pine nuts to serve

Method:

1.Preheat oven to 200°C. Line a baking tray with parchment.

2.Mix all ingredients for burgers in a large bowl, shape into 18 small burgers, approx. 45g each.

3.Add a little coconut oil to a non-stick pan on medium heat, cook the burgers until golden, approx. 2 mins each side.

4.Place the burgers on the lined baking tray and bake for 5-7 mins, until just cooked through.

5.Return the pan to heat, add a little more coconut oil, add the kale and stir fry for 2-3 mins, add lemon juice, fennel and chilli flakes, stir for another minute. Season with salt and pepper and remove from heat.

Variations: You can replace the turkey with other minced meats, e.g. chicken, lamb, beet, prawn or fish. You can add grated veg to the kale, e.g. carrot, parsnip or sweet potato.

Serving suggestions : To serve, place the kale on the plate, add the burgers with some beetroot
hummus on top. Sprinkle with pine nuts.

Storage: Once cooked, they will keep in the fridge for 2-3 days

Beetroot Hummus Video

Some of the equipment I used in this recipe

Zyliss garlic crusher https://amzn.to/2kBGtdE

Silicon baking mats https://amzn.to/319070F

Global knives https://amzn.to/2ZZCEBT

Lemon juicer Joseph Joseph https://amzn.to/2ZO08cW

Basic food processor https://amzn.to/2PZf1pa