I’m back, Bitches!!! So says school. Well it’s about time muttered EVERY parent EVERY where. Time to start thinking about lunches and dinners on the fly. These yummy turkey patties fit the bill. So technically they’re kid-sized sliders, but we eat them all kinds around here. Yeah, sometimes we slap cheese and buns on them and serve with some kettle chips, sometimes we go with a basic rice or leafy green salad…and sometimes we simply eat them with our bare hands…dipping away at a table buffet full of condiments–think ketchup, mustard, sriracha, et al. They’re versatile: easy to pack up in a lunch or reheat for dinner. Oh and good Mommy bonus…I pack ‘em full of vegetables that not a small person will say boo to. Veggies 1 vs. Kids 0.
- 1 lb of lean ground turkey breast
- 2 teeth of garlic minced
- 1 tablespoon of Lea & Perrins
- 1 teaspoon of onion powder
- 1/2 teaspoon of salt
- 1/2 teaspoon of pepper
- 1 cup of bread crumbs
- 1 cup of grated parmesan cheese
- 1 small zucchini finely chopped
- 1 carrot finely chopped
- 1 egg
- 3 tablespoons of vegetable oil
Preheat oven to 350 F bake. In a large bowl, add all ingredients and mix together well–the egg binding everything. Form little “meatballs” and flatten with your palm. Heat oil in pan on medium flame/setting. Add patties and thoroughly sear on each side. Remove patties and place on cookie sheet. Place cookie sheet in oven and cook for an additional 20-25 minutes.