Turkey And Spinach Patties
Turkey and Spinach Patties with Garlic Aioli
For a delicious meal that’s good all year round, we’ve cooked up some keto-friendly Turkey and Spinach Patties with a savory Garlic Aioli drizzle. This dish is perfect if you’re going low carb, and even better for our muscle-building friends!
I can’t tell you how many times I’ve seen my friends bulk up by eating unseasoned meat patties with ketchup for dinner, five times a week. A change-up is long overdue! And the prep is hardly complicated at all. If you’re in a hurry, you can always rough chop the spinach. It doesn’t have to be pretty! But make sure no large pieces get away from you, otherwise, you’ll end up munching on a big bite of spinach leaf! Or maybe you like that? Who am I to judge!
Another great thing about this dish is the feta cheese. If your tummy is sensitive to cow’s milk, feta is made of goat milk, which might not create the same intense reaction that a mozzarella might. You can also substitute the feta for your favorite vegan alternative, but definitely pick a cheese that packs a punch. Feta itself is so naturally flavorful that I hardly find myself needing any other seasonings when cooking with it. So, go easy on the salt!
The garlic aioli will also add to the umami-ness of the patties. (I’m not even sure if that’s a word, but we’ll pretend it is for now!) A pro tip when cooking the patties, leave the pan at medium to medium-low heat. We don’t want to singe the outside of the patty. Unless you like a nice char. Which, who doesn’t? But, cook it low and kind of slow for an even temperature throughout. You can also press the patties down with your spatula to make them thinner and easier to cook on the pan.
If you have a meat thermometer (which I recommend every cook, casual or formal, to own) 165 degrees Fahrenheit is the target temperature you want to hit. Crank up the heat to get a crispy texture once it’s cooked through! Doing this will help lock in the juices for a mouthwatering bite. And that garlic aioli? Oh, man. I don’t know about you, but I love sauces. And this one worked so well with that zinger of a flavor profile offered by the turkey patties. I could definitely see this pairing well some sweet potato fries, or even a naked burger. Keep that recipe handy for the next time your meal needs a saucy companion!
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Turkey and Spinach Patties
- 1 lb ground turkey
- 2 cups chopped fresh baby spinach
- 4 oz crumbled feta
- 1 egg beaten
- 2 cloves garlic minced
- 1 tsp sea salt
- 1tbsp garlic minced
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 2 tbsp vegan mayo
- 1/2 tsp sea salt
- 1/4 tsp freshly ground black pepper
- Add all ingredients to a mixing bowl and combine well.
- Form into 8 equal sized patties.
- Spray pan with nonstick spray and set stovetop to medium, or medium-low temp.
- Let the turkey and spinach patties cook about 6 minutes on each side, or until you see the edges of the patty go from pink to a light brown color.
- Remove from pan once cooked through. For the aioli, mix all ingredients in a bowl and drizzle on top to serve.
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