Another GI-recovery friendly recipe! Can you picture me doing my happy dance in my kitchen?
This original recipe was for breakfast patties, much like sausage, but I think these work for any meal. They’re packed with protein and make an excellent dinner. I had mine with roasted artichoke hearts on the side.
I was skeptical that these patties would hold together in the skillet without any eggs to bind them, but there was no problem at all. I was also expecting them to be bland, much like ground turkey can be, but this combination of herbs makes up for it. It’s still a delicate flavor to aid in digestion, so add whatever additions you want and can handle! For example, the original recipe includes red pepper flakes.
Note: be careful not to work the meat mixture too much. It’ll make the patties tough and dry, a common complaint of ground turkey. And remember, color is flavor; leave them alone on the skillet long enough to brown well.
Once I’m able to eat yogurt again, I plan to try these smothered in homemade tzatziki sauce. It’d be the perfect delicious complement!
Turkey and Sage Patties
(Original recipe: The Candida Diet)
1 lb ground turkey
1 TBSP fresh sage, finely chopped
1 TBSP dried chives
1/2 tsp dried thyme
1/4 tsp garlic powder
1/2 tsp salt
1/4 tsp freshly ground black pepper
Avocado or olive oil spray, as needed
Place all ingredients in a large bowl and mix until just combined. Don’t overmix or it’ll get tough.
Divide mixture into eight equal portions. Form into 1/2-inch thick patties, set aside.
Spray a large skillet over medium heat with avocado oil. Cook patties about 3 to 4 minutes per side or until they are nicely browned and cooked through. Be careful not to crowd the pan. Repeat with remaining patties. Serve.
DISCLAIMER: This recipe is personalized to my GI health and therefore breaks several FODMAP diet, Candida diet, and low-fat gallbladder diet restrictions. Please use your own judgment, especially if you are in the initial elimination phase of any of these diets.