Sweet & Smoky Turkey Patties
with Coconut Rice, Roasted Carrots & Mango Chutney
Sweet and smoky pork patties seasoned with BBQ spices, cinnamon, and chili powder are seared to juicy perfection, then glazed in a glossy sauce. They’re served over creamy coconut rice with tender roasted carrots and bright mango chutney for the perfect sweet-heat balance.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
10 ounce
Ground Turkey
½ cup
Panko Breadcrumbs
(Contains: Wheat)
12 ounce
Carrot
¾ cup
Jasmine Rice
1 teaspoon
Dried Thyme
½ teaspoon
Chili Powder
2 unit
Ketchup
1 unit
Coconut Milk
(Contains: Tree Nuts)
½ teaspoon
Cinnamon
1 tablespoon
Sweet and Smoky BBQ Seasoning
2 ounce
Mango Chutney
2 unit
Scallions
Not included in your delivery
¾ teaspoon (tsp)
Sugar
4 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
6 teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
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Adjust rack to top position and preheat oven to 425 degrees.
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Heat a drizzle of oil in a small pot (medium pot for 4 servings) over medium-high heat. Add rice; cook, stirring, until grains are evenly coated in oil and almost translucent with a white center, 30-60 seconds.
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Heat a drizzle of oil in a small pot (medium pot for 4 servings) over medium-high heat. Once hot, add rice and cook stirring, until rice is evenly coated in oil and grains become almost translucent with a white center, 30-60 seconds.
Thoroughly shake coconut milk in container before opening. To the pot with rice, add coconut milk, ⅔ cup water (1 cup for 4 servings), a pinch of salt, and a pinch of sugar (we used ¼ tsp; ½ tsp for 4). Increase the heat to high and bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. TIP: If rice appears dry, add another 2 TBSP water and continue cooking, covered, until water is absorbed and rice reaches desired consistency.
Keep covered off heat until ready to serve.
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Thoroughly shake coconut milk in container before opening.
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To pot with rice, add coconut milk, ⅔ cup water (1 cup for 4 servings), a pinch of sugar (we used ¼ tsp; ½ tsp for 4), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes.
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Keep covered off heat until ready to serve.
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While rice cooks, wash and dry produce.
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Trim, peel, and cut carrots on a diagonal into ¼-inch pieces. Trim and thinly slice scallions, separating whites from greens.
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Toss carrots on a baking sheet with a large drizzle of oil; season with salt and pepper. Roast on top rack until tender, 15-20 minutes.
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In a small bowl, combine BBQ Seasoning, thyme, half the cinnamon, ½ tsp chili powder, ½ tsp sugar, 1 tsp salt, and pepper (all the cinnamon, 1 tsp chili powder and 2 tsp salt for 4 servings).
- In a large bowl, combine pork, panko, scallion whites, half the spice mixture, ½ tsp salt (1 tsp for 4), and pepper. Mix gently until thoroughly combined.
- Form into 6 ½-inch-thick patties (12 patties for 4). TIP: Rub hands with a little oil first to prevent sticking.
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- Heat a drizzle of oil in a large pan over medium-high heat. Add patties; cook until browned and cooked through, 2-3 minutes per side. (You may need to cook in batches.)
- Turn off heat; transfer to a plate. Wipe out pan.
Form into 6 1⁄2-inch thick patties (12 patties for 4). (TIP: Rub hands with a little oil first to prevent sticking)
- Heat 1 TBSP butter (2 TBSP for 4 servings) in same pan over medium heat. Add remaining spice mixture; cook, stirring, until fragrant, 15-30 seconds.
- Stir in ketchup and ¼ cup water (½ cup for 4). Return patties to pan and turn until evenly coated in sauce and heated through, 30-60 seconds.
Heat 1 TBSP butter (2 TBSP for 4) in same large pan used to cook patties over medium heat. Add remaining spice mixture, cook stirring, until fragrant 15-30 seconds.
Stir in 1/4 cup water and ketchup (1/2 cup water for 4). Return patties to pan and turn until evenly coated in sauce and patties are heated through, 30-60 seconds.
- Fluff coconut rice with a fork.
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Divide rice and roasted carrots between shallow bowls in separate sections. Top rice with pork patties. Drizzle patties with any remaining glaze from pan; top with mango chutney and scallion greens. Serve.
