avec riz à la coriandre
Les morceaux de branches de coriandre ne donnent pas seulement de la couleur à ces galettes de dinde, elles apportent également une tonne de saveur! Le fromage à la crème fond dans la sauce tikka pour donner à ce cari une texture à la fois veloutée et légère. « Faible en calories » (650 kcal ou moins) est fondé sur un calcul de la quantité de kilocalories par portion. Ingrédients : Dinde hachée • Riz basmati • Tomates Roma • Sauce au cari tikka (eau, concentré de tomates, oignons, sucre, substances laitières modifiées, huile de soya, vinaigre, amidon de maïs modifié, sel, ail, huile de canola, jus de citron concentré, poudre d'ail, poudre d'oignon, assaisonnement, épices, polysorbate 60, gomme xanthane, acide citrique, sorbate de potassium, benzoate de sodium) (lait) • Épinards • Citron • Fromage à la crème (substances laitières, ingrédients laitiers modifiés, sel, culture bactérienne, acide lactique, gomme de guar, gomme de caroube, gomme xanthane, sorbate de potassium) (lait) • Persil • Sel d'ail (sel, poudre d'ail, dioxyde de silicium).
Allergens
Utensils
Tags
Dinde hachée
250 g
Sauce tikka
0.25 cup
Tomato
1 unit(s)
Bébés épinards
56 g
Fromage à la crème
0.5 unit(s)
Riz basmati
0.75 cup
Persil
7 g
Citron
0.5 unit(s)
Sel d'ail
1 tsp
Poivre
0.125 tsp
Beurre non salé
1 tbsp
Sel
0.313 tsp
- Add 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
- Meanwhile, using a strainer, rinse rice until water runs clear.
- Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
- Remove from heat. Set aside, still covered.
- Meanwhile, heat a large non-stick pan over medium heat.
- While the pan heats, thinly slice parsley stems.
- Add turkey, parsley stems and half the garlic salt to a medium bowl. Season with pepper, then combine.
- Form mixture into four 1/2-inch-thick patties (8 patties for 4 ppl).
- When the pan is hot, add 1 tbsp (2 tbsp) butter, then swirl until melted.
- Add turkey patties. Pan-fry until cooked through, 3-4 min per side.**
- Remove from heat. Transfer patties to a plate.
- Meanwhile, cut half the lemon (whole lemon for 4 ppl) into wedges.
- Roughly chop parsley.
- Roughly chop spinach.
- Cut tomato into 1/2-inch pieces.
- When patties are done, with the pan still off heat, stir in half the cream cheese (all for 4 ppl), half the tikka sauce (use all for 4 ppl) and 1/4 cup (1/2 cup) water.
- Return the pan to medium. Bring to a simmer, stirring often to combine.
- Once simmering, stir in tomatoes. Simmer, stirring occasionally, until sauce thickens slightly, 1-2 min.
- Add spinach. Cook, stirring often, until wilted, 1 min.
- Season with pepper and remaining garlic salt.
- Return turkey patties to the pan. Gently stir to warm through, 1 min. (TIP: If sauce gets too thick, add water, 1 tbsp at a time, until you reach desired consistency.)
- Season with salt and pepper.
- Add half the parsley to the pot with rice, then fluff with a fork. (TIP: Add 1 tbsp [2 tbsp] butter, then fluff until melted, if desired.)
- Divide parsley rice between plates.
- Spoon sauce over rice. Top with turkey patties.
- Sprinkle with remaining parsley.
- Squeeze a lemon wedge over top, if desired.
580
kcal
Calories
20
g
Fat
9
g
Saturated Fat
69
g
Carbohydrate
5
g
Sugar
3
g
Dietary Fiber
33
g
Protein
135
mg
Cholesterol
1300
mg
Sodium
0.5
g
Trans Fat
850
mg
Potassium
175
mg
Calcium
5
mg
Iron
avec épinards et amandes
avec salade de boulgour tiède et sauce Baja
