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.
Allergens
Utensils
Tags
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
Coriandre
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 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.
- Meanwhile, heat a large non-stick pan over medium heat.
- While the pan heats, thinly slice cilantro stems.
- Add turkey, cilantro 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 cilantro leaves.
- 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 cilantro to the pot with rice, then fluff with a fork. (TIP: Add 1 tbsp [2 tbsp] butter, then fluff until melted, if desired.)
- Divide cilantro rice between plates.
- Spoon sauce over rice. Top with turkey patties.
- Sprinkle with remaining cilantro.
- Squeeze a lemon wedge over top, if desired.
580
kcal
Calories
19
g
Fat
8
g
Saturated Fat
70
g
Carbohydrate
5
g
Sugar
4
g
Dietary Fiber
33
g
Protein
130
mg
Cholesterol
1320
mg
Sodium
0.5
g
Trans Fat
850
mg
Potassium
200
mg
Calcium
4.5
mg
Iron
avec salade de tomates, de maïs grillé et d’épinards
