Nutritionist's Pick: Apple-Turkey Patties and Sweet Potato Mash

Balanced

Very High Fibre

High Protein

with Blistered Sugar Snap Peas and Apple-Honey Relish

35 min

Difficulty: 1/3

Ingredients: Sweet potato • Ground turkey • Gala apple • Sugar snap peas • Lemon • Cashews • Honey • Parsley • Garlic • Garlic salt (salt, garlic powder, silicon dioxide).

Allergens

Sulphites

Soy

Mustard

Milk

Wheat

Egg

May contain traces of allergens

Triticale

Peanuts

Cashews

Sesame

Tree nuts

Tags

Very High Fibre

Classic-plates

High Protein

Ingredients

Ground Turkey

250 g

Sweet Potato

3 unit(s)

Lemon

1 unit(s)

Gala Apple

1 unit(s)

Garlic, cloves

2 unit(s)

Sugar Snap Peas

113 g

Cashews, chopped

28 g

Honey

1 unit(s)

Garlic Salt

4 g

Parsley

7 g

Oil

1 tbsp

Butter

1.5 tbsp

Salt

0.063 tsp

Pepper

0.125 tsp

Preparation

Wash and dry all produce
Peel, then cut sweet potatoes into 1-inch pieces.
To a large pot, add potatoes, 2 tsp salt and enough water to cover by approx. 1 inch (use same for 4 servings). Cover and bring to a boil over high.
Once boiling, reduce heat to medium-high. Simmer uncovered for 10-12 min, until sweet potatoes are fork-tender.

Heat a large non-stick pan over medium.
When hot, add cashews to the dry pan. Toast for 2-3 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
Transfer to a plate.

Halve and juice lemon.
Trim sugar snap peas.
Peel, then mince garlic.
Roughly chop parsley.
Core, then cut half the apple into 1/4-inch pieces.
To a small pot, add apples, lemon juice, honey and 1/2 cup water (same for 4 servings). Season with salt and pepper.
Cook over medium-high for 5-7 min, stirring often, until thick and jam-like. (TIP: Use the back of a spoon to gently mash apples if you prefer a smoother relish!)

Meanwhile, grate remaining apple. Squeeze to remove excess moisture.
To a large bowl, add turkey, garlic, half the garlic salt, half the parsley and grated apple. Season with pepper, then combine. Form into 4 (8) 2-inch wide patties
Heat the same pan (from step 2) over medium-high.
When the pan is hot, add 1/2 tbsp (1 tbsp) olive oil, then patties. Reduce heat to medium, then cover and cook 2-3 min per side, until golden.

While patties cook, drain and return sweet potatoes to the same pot, off heat. Mash in 1 1/2 tbsp (3 tbsp) butter until creamy. Season with remaining garlic salt and pepper.
When patties are done, transfer to a plate. Cover to keep warm.
Reheat pan over medium-low.
When the pan is hot, add 1/2 tbsp (1 tbsp) olive oil and sugar snap peas. Cook for 3-4 min, stirring often, until peas are tender-crisp and lightly blistered.