Ginger-Ponzu Turkey Patties

Name: Ginger-Ponzu Turkey Patties with Broccoli Cabbage Salad & Sweet Chili Mayo
Total time: 30 min
Yield: 2
Cuisine: Asian
Ingredients: 8 ounce Broccoli Florets; 1 thumb Ginger; 2 unit Scallions; 2 tablespoon Mayonnaise; 1 ounce Sweet Thai Chili Sauce; 10 ounce Ground Turkey; 12 milliliters Ponzu Sauce; 1 unit Pho Stock Concentrate; ¼ cup Panko Breadcrumbs; 4 ounce Shredded Red Cabbage; 1.5 ounce Sesame Dressing; 2 teaspoon Cooking Oil; Salt; Pepper

with Broccoli Cabbage Salad & Sweet Chili Mayo

Recipe Development TeamPublished on May 17, 2022

4.3

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Ah, the humble turkey patty. Simple, adaptable, flavorful—seriously, what’s not to love? In this dish, patties are infused with fresh ginger and tangy ponzu sauce, then drizzled with a sweet chili mayo and garnished with scallions. On the side, roasted broccoli and red cabbage are tossed with chili sauce and sesame dressing for a crunchy, colorful salad. And, for the ultimate patty trick (see what we did there?), you’ll have everything plated in about 30 minutes. Weeknight win!

Tags:

Calorie Smart

•Carb Smart

•Climate Superstar

Allergens:

Eggs

•Soy

•Fish

•Wheat

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes

Prep Time10 minutes

DifficultyEasy

Ingredients

serving amount

8 ounce

Broccoli Florets

1 thumb

Ginger

2 unit

Scallions

2 tablespoon

Mayonnaise

(Contains: Eggs)

1 ounce

Sweet Thai Chili Sauce

(Contains: Soy)

10 ounce

Ground Turkey

12 milliliters

Ponzu Sauce

(Contains: Soy, Fish, Wheat)

1 unit

Pho Stock Concentrate

¼ cup

Panko Breadcrumbs

(Contains: Wheat)

4 ounce

Shredded Red Cabbage

1.5 ounce

Sesame Dressing

(Contains: Soy, Wheat)

Not included in your delivery

2 teaspoon

Cooking Oil

Salt

Pepper

Nutrition Values

/ per serving

Calories630 kcal

Fat38 g

Saturated Fat7 g

Carbohydrate41 g

Sugar19 g

Dietary Fiber5 g

Protein34 g

Cholesterol115 mg

Sodium1610 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Peeler

•Baking Sheet

•Small Bowl

•Large Pan

•Large Bowl

Instructions

• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Cut broccoli florets into bite-size pieces if necessary. Peel and mince or grate ginger until you have 1 TBSP (2 TBSP for 4 servings). Trim and thinly slice scallions, separating whites from greens; mince whites.

• Toss broccoli on a baking sheet with a drizzle of oil, salt, and pepper. • Roast on top rack until browned and tender, 12-15 minutes.

• Meanwhile, in a small bowl, combine mayonnaise with half the chili sauce (you’ll use the rest later). Add water 1 tsp at a time until sauce reaches a drizzling consistency.

• In a large bowl, combine turkey*, ginger, scallion whites, ponzu, stock concentrate, panko, salt (we used 1⁄2 tsp; 1 tsp for 4 servings), and pepper. Mix gently until thoroughly combined. • Form into 6 1 1⁄2-inch balls (12 balls for 4). TIP: Rub hands with a little oil first to prevent sticking. • Heat a drizzle of oil in a large pan over medium-high heat. Add turkey mixture; gently press down with a spatula to make 1⁄2-inch-thick patties. (For 4, cook in batches if necessary.) Cook 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 a pinch of salt and pepper.