Tex-Mex Turkey Patties

Name: Tex-Mex Turkey Patties with Fajita Veggies, Lime Slaw & Creamy Guacamole
Yield: 2 servings
Cuisine: Mexican
Ingredients: 3 tbsp Sour Cream; 10 oz Ground Turkey; 1 Onion; 1 unit Long Green Pepper; 1 clove Garlic; 4 oz Carrot; 1 tbsp Fajita Spice Blend; 2 tbsp Mayonnaise; 1 Lime; 1/4 cup Breadcrumbs; 2 unit Scallions; 4 tbsp Guacamole; 1 unit Tex-Mex Paste; tsp Black Pepper, tsp; 1/2 tsp Granulated Sugar, tsp; tsp Salt, tsp; 1 tbsp Cooking Oil, tbsp

with Fajita Veggies, Lime Slaw & Creamy Guacamole

By Recipe0 System

Ah, the humble turkey patty. Simple, adaptable, flavorful—seriously, what’s not to love? In this Tex-Mex dish, the patties are infused with fajita spices, garlic, and lime zest, then drizzled with creamy guacamole and garnished with scallions. Everything’s nestled into a bed of sautéed green pepper and onion, along with a creamy cabbage and carrot slaw. And, for the ultimate patty trick (see what we did there?), you’ll have everything plated in about 35 minutes. Weeknight win!

Mexican

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

3 tbsp Sour Cream
10 oz Ground Turkey
1 Onion
1 unit Long Green Pepper
1 clove Garlic
4 oz Carrot
1 tbsp Fajita Spice Blend
2 tbsp Mayonnaise
1 Lime
1/4 cup Breadcrumbs
2 unit Scallions
4 tbsp Guacamole
1 unit Tex-Mex Paste
tsp Black Pepper, tsp
1/2 tsp Granulated Sugar, tsp
tsp Salt, tsp
1 tbsp Cooking Oil, tbsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Wash and dry produce.

Trim and thinly slice scallions, separating whites from greens; mince whites. Zest and quarter lime. Peel and mince or grate garlic. Halve, deseed, and slice green pepper into 1⁄2-inch strips. Halve, peel, and slice onion into 1⁄2-inch-thick wedges.
2

In a medium bowl (large bowl for 4 servings), combine red cabbage and carrot mix, mayonnaise, half the sour cream, half the scallion greens, half the lime zest, juice from half the lime (whole lime for 4), and 1⁄2 tsp sugar (1 tsp for 4). Season with salt and pepper. Set aside.

In a small bowl, combine guacamole with remaining sour cream. Season with salt and pepper. Set aside.
3

In a large bowl, combine turkey*, garlic, scallion whites, panko, Tex Mex paste, half the Fajita Spice Blend, remaining lime zest, and 1 TBSP water (2 TBSP for 4 servings). Mix gently until thoroughly combined.

Form turkey mixture into 6 1 1⁄2-inch meatballs (12 meatballs for 4). (TIP: Coat hands with oil first to prevent sticking.) Set aside on a plate.
4

Heat a large drizzle of oil in a large pan over medium-high heat. Add green pepper, onion, remaining Fajita Spice Blend, salt, and pepper. Cook, stirring occasionally, until tender and browned, 5-7 minutes.

Turn off heat; transfer to a plate. Wash out pan.
5

Heat a drizzle of oil in same pan over medium-high heat. Add meatballs; gently press down with a spatula to make 1⁄2-inch-thick patties. (For 4 servings, cook in batches if necessary.) Cook until browned and cooked through, 2-3 minutes per side.
6

Divide fajita veggies and slaw between plates. Top veggies with turkey patties. Top patties with creamy guacamole and remaining scallion greens. Serve with remaining lime wedges on the side.

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