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Ginger-Ponzu Turkey Patties

Ginger-Ponzu Turkey Patties

with Broccoli Cabbage Salad & Sweet Chili Mayo

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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 SmartCarb SmartClimate Superstar
Allergens:EggsSoyFishWheat

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

Total Time30 minutes
Prep Time10 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

8 ounce

Broccoli Florets

1 thumb

Ginger

2 unit

Scallions

2 tablespoon

Mayonnaise

(ContainsEggs)

1 ounce

Sweet Thai Chili Sauce

(ContainsSoy)

10 ounce

Ground Turkey

12 milliliters

Ponzu Sauce

(ContainsSoy, Fish, Wheat)

1 unit

Pho Concentrate

¼ cup

Panko Breadcrumbs

(ContainsWheat)

4 ounce

Shredded Red Cabbage

1.5 ounce

Sesame Dressing

(ContainsSoy, Wheat)

Not included in your delivery

2 teaspoon

Cooking Oil

Kosher Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ 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
Utensilsarrow down iconarrow down icon
Peeler
Baking Sheet
Small Bowl
Large Pan
Large Bowl
Instructionsarrow up iconarrow up icon
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1

• 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.

2

• 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.

3

• 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.

4

• 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.

5

• 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.

6

• Divide patties and salad between plates. Drizzle patties with sweet chili mayo and garnish with remaining scallion greens. Serve.