Before heading off to the farmers market this past Sunday, I took inventory of what I had on hand that was still salvageable. I had some leeks, some cooked quinoa, a few pieces of fruit and two stalks of broccoli. I try really hard to only buy what we need and use everything up regardless if I use it for what I initially intended to make with it.
I took out some organic ground turkey breast that I had in the freezer and then created my meal plan for the coming week. For the most part, the farmers market dictates what I make for the coming weeks dinners(with lots of leftovers for lunch), but there are those weekly staples that are a must have; fruit, onions, root veggies, kale, and a few other leafy greens.
Although it is officially fall, this week it is hot again. And turning on my oven is out of the question. Sunday nights dinner consisted of a big spinach salad, cauliflower with tahini, and these leek patties. I originally found the recipe on the internet a few months ago and made them with beef and matzo meal. For the past two weeks I have given up grains based on a very lengthy conversation I had with my friend Carrie. She was on day 14-grain free and told me how the book Wheat Belly inspired her to make a change. Well, my conversation with Carrie inspired me and I came home that day, ordered the book (which I just started reading) and decided to give up wheat. I have to say, I am feeling great. A bit less tired, more energy, and way more productive.
Making these leek patties with quinoa and amaranth flour instead of matzo meal created a delicious meal that 4 out of 5 of my family members ate. There is so much you can do with these few basic ingredients and I know there is way more to come.
Leek + Turkey Patties
Ingredients
4 medium leeks, cleaned and chopped
14 oz. organic, ground turkey
1 egg + 1 egg yolk
1/2 teaspoons. ground cumin
3 tablespoons. cooked quinoa
Celtic sea salt and freshly ground black pepper
2 eggs, lightly beaten
amaranth flour or regular AP flour
Coconut oil for frying
Instructions
• cut green parts of leeks off and set aside(I save them and use them for homemade stock). cut in half, length wise and place in a big bowl of warm water. let soak for 20 minutes. repeat this process 2 times. the sand or dirt will fall away from the leeks which you will see the first time you change the water.
• slice leeks in half again and then dice. let drain on paper towels.
• heat coconut oil in a heavy duty sauce pan. add leeks and cook on medium heat until soft and translucent
• mix the cooked leeks with the ground turkey, egg, cumin, cooked quinoa, sea salt, and ground pepper. shape them into patties and place on a parchment lined baking sheet. refrigerate for 1 hour.
• in the same skillet that you sauteed the leeks, heat a couple tablespoons of coconut oil over medium heat.
• in one bowl place 1/2 cup of amaranth flour. in another bowl, beat two eggs.
• dredge the patties in the amaranth flour, then the egg mixture and then coat with the amaranth flour a second time. place patties in hot coocnut oil and fry until golden brown. flip the pattie over and brown the other side.
• place on paper towels to drain. serve warm.
The Urban Baker / SusanSalzman.com
More Meat Patty Inspiration
Greek Meat Patties in Tomato Sauce – Artsy Foodie
Chickpea Fritters – Happyolks
Rosemary Tuna Sliders – Show Food Chef
Tuna Patties – Simply Recipes
Potato Cod Cakes w/Lemon Yogurt Sauce – Weelicious
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I always love your ideas and it’s been too long since I commented over here with your fantastic food. Then, just by a sweet coincidence I see you linked to my blog – SO generous and kind of you, thx :D. I’ve been experimenting a little with Quinoa flour for baked goods, have to say I’m not great with it yet. However: these patties with quinoa and amaranth flour look very moist and a great quick meal. Really good idea that I’ll be trying at my house.
Thanks, Cathy! I love yours as well and I too, am guilty of not visiting often enough. Work, kids, life gets in the way and sometimes I cannot check everything off of my to do list. I have been using quinoa flour in these really great falafel balls that I make, but haven’t tried it in baking. Starting to use a bit of coconut flour and coconut sugar, but that’s about it. In perusing the internet for alternative flours, I noticed on some of the sites a ratio conversion. I am going to work on some testing this coming weekend and will let you know what I come up with. Happy Monday! xx
Root veggies are definitely part of my pantry staple! Thanks for the idea to make these patties.
Pretty pics of leeks – and did the 5th member of the family go hungry or did you cook up an alternative? I struggle with this.
the 5th member had his standard, rice + beans. when all else fails, that is his go to! and no, I didn’t make something special. i usually have a batch of beans in the fridge – cuz that’s what he loves!
Oooh, I love everything about these. Saving the recipe so I hope I remember to try it soon!
These patties look delicious!! I’m like you Susan, I really try to only buy what I need but it’s hard sometimes – especially when my husband “helps” by going to the store!!
It is amazing seeing you all go wheat free! Wow sounds life changing. These burgers are right up my alley with all these whole food ingredients. Love leeks 🙂
You make good food look so exotic and beautiful. Now I must have leeks! 🙂