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.
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