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Week of 4/20/15

Southwest Green Chili Turkey Patties with Fried Egg
collard and jicama slaw / lime vinaigrette

Active: 35 min Total: 35 min
Original GF Paleo Vegetarian
Southwest Green Chili Turkey Patties with Fried Egg
Convenient canned green chilies and Latin spices make these turkey patties super flavorful. You'll love these for spring but don't forget them when summer BBQ season starts!
Smarts: Collards can be a bit bitter which is why we pair them with light, crunchy jicama and a sweet and tart vinaigrette!
Tags
Freezer Friendly
Proteins
Eggs, Ground meat
Cuisines
American - TexMex
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242

Ingredients

Metric
Servings:
4
Southwest Green Chili Turkey Patties with Fried Egg:
  • Green chilies (4 oz / 113 g) - 1 can
  • Paprika - 1 tsp
  • Coriander - 1 tsp
  • Chili powder - 1/2 tsp
  • Cumin - 1/2 tsp
  • Salt - 1/2 tsp
  • Turkey, ground and lean - 1 1/4 lb
  • Oil, cooking - 1 Tbsp
  • Eggs - 4
  • Tomatoes, large - 1 , sliced
Collard and Jicama Slaw with Lime Vinaigrette:
  • Garlic - 2 cloves , minced
  • Collard greens - 1 bunch , sliced thinly
  • Jicama - 1 , peeled and grated
  • Lime juice - 4 tsp
  • Hot sauce - 2 tsp
  • Honey - 1 Tbsp
  • Paprika - 1/2 tsp
  • Oil, cooking - 1/4 cup
  • Sunflower or pumpkin seeds - 1/4 cup

Prep

  1. Chilies - Open can and drain liquid.
  2. Make patties - Mix chilies, paprika, coriander, chili powder, cumin, and salt with ground turkey. Form into patties (1 / serving). If you wet your hands first, it’s easier to work with the meat.
  3. Garlic / Collards / Jicama - Prep as directed. (Can be done up to 4 days ahead)
  4. Make slaw - Whisk together garlic, lime juice, hot sauce, honey, paprika and cooking oil. Season to taste with salt and pepper. Toss with collards, jicama, and seeds. Cover and refrigerate. (Can be done up to 1 day ahead)

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Make

  1. Heat up a skillet or non-stick pan over medium heat. Add cooking oil and then patties to heated oil. Cook on both sides for 5 to 6 minutes, until the turkey patty reaches 165F / 74C. Remove from pan and set aside.
  2. There should be a little turkey grease left in the pan. Crack eggs directly in the leftover heated grease. Fry for ~3 minutes and then lower heat and cover with a lid and cook for another 2 to 4 minutes depending on level of yolk done-ness desired.
  3. Slice tomatoes while eggs cook.
  4. Divide up slaw and place patties onto bed of slaw, and top with tomato and egg. Enjoy with your favorite hot sauce!

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