• Cut potatoes into 1/2-inch pieces.
• To a parchment-lined baking sheet, add potatoes and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 22-25 min.

• Meanwhile, trim sugar snap peas. 
• Core, then cut pepper into 1/4-inch strips.
• In a medium bowl, add turkey, half the crispy shallots and half the ginger-garlic puree. Season with salt and pepper, then combine. 
• Divide turkey mixture into 8 equal portions (16 portions for 4 servings).
• Roll into balls, then flatten into 1/2-inch-thick patties. Set aside. 

• Heat a large non-stick pan over medium. 
• When hot, add half the sesame oil, then peppers and sugar snap peas. Cook, stirring occasionally, for 3-4 min, until tender. 
• Add remaining ginger-garlic puree. Cook, stirring constantly, until fragrant, 1 min. 
• Season with salt and pepper. 
• Transfer to a plate, then cover to keep warm. 

• Add remaining sesame oil to the same pan (used in step 3), then patties. (NOTE: Don't overcrowd the pan; cook patties in 2 batches if needed.) Cook for 4-5 min per side, until browned all over and cooked through.** 

• Add half the honey-garlic sauce (use all for 4 servings), half the gochujang (use all for 4 servings) and 1/4 cup (1/2 cup) water to the pan with the patties. Cook, stirring often, for 1-2 min, until sauce coats patties. 
• Season with salt and pepper, to taste.

• Once potatoes are finished roasting, to the baking sheet with the potatoes, add sugar snap pea-pepper mixture. Toss to combine. 
• Divide veggies between plates. 
• Top with patties. 
• Drizzle any sauce remaining in the pan over top.
• Sprinkle with remaining crispy shallots.

If you've opted to get turkey, prep and cook in the same way the recipe instructs you to prep and cook the pork.**