| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables |
|
Cakes |
8 |
Servings |
INGREDIENTS
| 1 1/4 |
lb |
Ground turkey |
| 1/2 |
c |
Onion; minced |
| 1/4 |
c |
Fresh basil; chopped |
| 1/4 |
c |
Fresh parsley; chopped |
| 2 |
|
Cloves garlic, minced |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Thyme leaves; dried |
| 1/2 |
ts |
Ground ginger |
| 1/2 |
ts |
Dried red pepper flakes |
|
|
Fresh ground pepper to taste |
| 2 |
tb |
Dried bread crumbs |
| 1 |
|
Egg, lightly beaten |
| 2 |
tb |
Vegetable oil |
INSTRUCTIONS
1. Combine all the ingredients except the oil in a large mixing bowl, and
stir well but do not overmix. Cover, and refrigerate for 1 hour.
2. Shape the turkey mixture into 12 patties about 2-1/2 inches in diameter.
3. Heat the oil in a large skillet, and brown the patties over medium heat,
on both sides, about 2 minutes per side. Then reduce the heat to
medium-low, cover the skillet, and cook, turning the patties occasionally,
until they are crisp and cooked through, about 6 minutes. (You may have to
do this in two batches.) Serve immediately.
Source: The New Basics Cookbook From: Dottie Cross TMPJ72B
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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