Turkey Amaranth Patties
Explore delicious soup and broth recipes crafted by Chef Bill Ziegler and former Chef Claudia Castillo-Holley, captured beautifully by Photographer Cindy Henderson.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at culinaryangels.org.
Cooking tools:
- Instant-read thermometer
- Ice cream scoop
- Cookie scoop
- Grater
- Oven
- Stove
- Baking sheet
- Mixing bowl
- Pot
- Colander
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Pastry brush
Ingredients
- 1 pound ground turkey
- 1/2 cup dry amaranth
- 1 cup zucchini or summer squash, shredded
- 2-3 cups of greens; your choice of kale chard, spinach arugula or other green, leafy vegetable, stemmed removed and chopped small
- 1/2 cup of white or yellow onion, diced
- 1-2 cloves of garlic, minced
- 1 tablespoon fresh oregano, chopped, or 1 teaspoon dry
- 1 tablespoon fresh thyme, chopped or 1 teaspoon dry
- 1/2 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon apple cider vinegar or 2 teaspoons lemon juice
- Optional add-ins: 1/2 cup goat or feta cheese may be used; eliminate salt 1/2 cup fresh parsley or basil
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