Choix du nutritionniste : Galettes de dinde aux pommes et purée de patates douces

Équilibré

Très riche en fibres

Riche en protéines

avec pois sucrés éclatés et relish aux pommes et au miel

35 min

Difficulté: 1/3

Ingrédients : Patates douces • Dinde haché • Pomme Gala • Pois sucrés • Citron • Noix de cajou • Miel • Persil • Ail • Sel d'ail (sel, poudre d'ail, dioxyde de silicium).

Allergens

Sulfites

Soya

Moutarde

Lait

Blé

Oeuf

Peut contenir des traces d’allergènes

Triticale

Arachides

Noix de cajou

Sésame

Noix

Tags

Très riche en fibres

Classic-plates

Riche en protéines

Ingrédients

Dinde hachée

250 g

Patates douces

3 unit(s)

Citron

1 unit(s)

Pomme Gala

1 unit(s)

Gousses d'ail

2 unit(s)

Pois sucrés

113 g

Noix de cajou, hachées

28 g

Miel

1 unit(s)

Sel d'ail

4 g

Persil

7 g

Huile

1 tbsp

Beurre

1.5 tbsp

Sel

0.063 tsp

Poivre

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.