16 oz broccoli
2 Tbsp ginger
4 green onions, sliced and separated (whites and greens)
1/4 c mayo
2 oz sweet chili sauce
20 oz ground turkey
24 ml ponzu sauce
1 Tbsp chicken stock concentrate
1 cup panko breadcrumbs
8 oz shredded red cabbage
3 oz sesame dressing
Preheat oven to 450 and place rack on top position. Toss broccoli on a baking sheet with oil, salt, and pepper. Roast on top rack until browned and tender, 12-15 minutes.
Mix mayo with half the chili sauce in a small bowl. Add water 1 tsp at a time until you reach drizzling consistency.
In a large bowl, combine turkey, ginger, scallion whites, ponzu, stock concentrate, panko, and a little salt and pepper. Form into twelve 1 1/2 inch balls. Heat a drizzle of oil in a large pan over medium-high heat. Cook turkey patties until browned and cooked through, 2-3 minutes per side.
In a second large bowl, toss together roasted broccoli, cabbage, sesame dressing, half the scallion greens, and remaining chili sauce. Season with salt and pepper.
Divide salad and patties onto plates and top with a drizzle of the sweet chili mayo and remaining green oinion.
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