Asian Turkey Patties Recipe

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Asian Turkey Patties Recipe

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5 1
MAKES:
5 servings
TOTAL TIME:
Prep: 10 min. Cook: 25 min.
MAKES:
5 servings
TOTAL TIME:
Prep: 10 min. Cook: 25 min.

Ingredients

  • 1 tablespoon sugar
  • 1 tablespoon cornstarch
  • 1/8 teaspoon ground ginger
  • 1 cup chicken or turkey broth
  • 3 tablespoons light soy sauce
  • 2 teaspoon vinegar
  • 1 egg
  • 1/3 cup dry bread crumbs
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1-1/4 pounds lean ground turkey
  • 1 large green pepper, cut into 1-inch pieces
  • 1 cup sliced celery
  • 2 medium tomatoes, cut into wedges
  • Hot cooked rice

Directions

In a small bowl, combine sugar, cornstarch and ginger; mix well. Whisk in the broth, soy sauce and vinegar until smooth; set aside. In another bowl, lightly beat egg. Add bread crumbs, salt and garlic powder; mix well. Crumble turkey over mixture and mix well. Shape into five patties. In a nonstick skillet coated with cooking spray, cook patties over medium-high beat for 3-5 minutes on each side or until browned and juices run clear. Add green pepper and celery. Stir reserved broth mixture; add to pan and bring to a boil. Reduce heat; cover and simmer for 5 minutes or until vegetables are crisp-tender. Add tomatoes; simmer 6 minutes longer. Serve over rice. Yield: 5 servings.
Originally published as Asian Turkey Patties in Country Woman November/December 2000, p37

Nutritional Facts

1 each: 260 calories, 12g fat (0 saturated fat), 134mg cholesterol, 1064mg sodium, 15g carbohydrate (0 sugars, 2g fiber), 23g protein. Diabetic Exchanges: 3-1/2 lean meat, 1 starch.

  • 1 tablespoon sugar
  • 1 tablespoon cornstarch
  • 1/8 teaspoon ground ginger
  • 1 cup chicken or turkey broth
  • 3 tablespoons light soy sauce
  • 2 teaspoon vinegar
  • 1 egg
  • 1/3 cup dry bread crumbs
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1-1/4 pounds lean ground turkey
  • 1 large green pepper, cut into 1-inch pieces
  • 1 cup sliced celery
  • 2 medium tomatoes, cut into wedges
  • Hot cooked rice
  1. In a small bowl, combine sugar, cornstarch and ginger; mix well. Whisk in the broth, soy sauce and vinegar until smooth; set aside. In another bowl, lightly beat egg. Add bread crumbs, salt and garlic powder; mix well. Crumble turkey over mixture and mix well. Shape into five patties. In a nonstick skillet coated with cooking spray, cook patties over medium-high beat for 3-5 minutes on each side or until browned and juices run clear. Add green pepper and celery. Stir reserved broth mixture; add to pan and bring to a boil. Reduce heat; cover and simmer for 5 minutes or until vegetables are crisp-tender. Add tomatoes; simmer 6 minutes longer. Serve over rice. Yield: 5 servings.
Originally published as Asian Turkey Patties in Country Woman November/December 2000, p37

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