Galettes de dinde et sauce tikka

Rapido

< 650 calories

avec riz à la coriandre

5 min

Difficulté: 2/3

Indienne

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.

Allergens

Soya

Moutarde

Blé

Lait

Sulfites

Crustacés

Oeuf

Peut contenir des traces d’allergènes

Arachides

Sésame

Noix

Poisson

Utensils

Cuillères à mesurer

Grande poêle antiadhésive

Casserole moyenne

Verre doseur

Bol à mélanger, moyen

Tags

Rapido

< 650 calories

Climate-conscious

Ingrédients

Dinde hachée

250 g

Sauce tikka

0.25 cup

Tomato

1 unit(s)

Bébés épinards

56 g

Fromage à la crème

1 unit(s)

Riz basmati

0.75 cup

Persil

7 g

Citron

1 unit(s)

Sel d'ail

1 tsp

Poivre

0.125 tsp

Beurre non salé

1 tbsp

Sel

0.313 tsp

Preparation

Add rice, 1 1/4 cups (2 1/2 cups) water and 1/4 tsp (1/2 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
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.

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 cream cheese, 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.