Turkey Patties with Tangy Broccoli Slaw

Lean ground turkey patties seasoned simply and pan-fried, served with a refreshing, crunchy broccoli slaw dressed with olive oil and vinegar.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 2
• Cuisine: American
• Difficulty: Easy
• Cost: $3.76/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Keto
• Low-Carb
• High-Protein
• Paleo

Tags

• sauté
• quick
• healthy
• savory
• comfort food

Ingredients

• 12 ounce ground turkey
• 0.25 yellow onion (medium, grated or finely minced)
• 1 teaspoon garlic powder
• 0.5 teaspoon dried parsley
• 0.25 teaspoon black pepper
• 1 pinch salt
• 1 tablespoon olive oil
• 4 cup broccoli slaw mix (shredded broccoli and cabbage)
• 2 tablespoon apple cider vinegar

Instructions

1. In a medium bowl, combine the ground turkey, grated yellow onion, 1 teaspoon of garlic powder, 1/2 teaspoon of dried parsley, 1/4 teaspoon of black pepper, and 1 pinch of salt. Mix gently until just combined (do not overmix). Form into two equal patties.
2. Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat. Carefully place the turkey patties in the skillet and cook for 5-7 minutes per side, or until cooked through and no longer pink in the center.
3. While the patties cook, prepare the slaw. In a separate bowl, combine the broccoli slaw mix with 2 tablespoons of apple cider vinegar, a tiny pinch of salt (optional, be very sparing), and 1/4 teaspoon of black pepper.
4. Serve the hot turkey patties alongside the tangy broccoli slaw.

Notes

Ensure the broccoli slaw mix does not contain carrots or other high-carb vegetables if strictly adhering to low-carb. Look for plain shredded broccoli and cabbage.

Nutrition (per serving)

• Calories: 438
• Protein: 33.3 g
• Carbohydrates: 19 g
• Fat: 25.3 g
• Fiber: 3.2 g
• Sodium: 219 mg
• Saturated Fat: 5.8 g
• Sugar: 5.1 g
• Cholesterol: 135 mg