Description
A wholesome and flavorful meal featuring juicy turkey patties paired with a vibrant roasted root vegetable salad, all brought together with a tangy Parmesan dressing. Perfect for a nutritious lunch or dinner, this recipe balances savory meat with hearty roasted vegetables and a fresh salad for a satisfying dish.
Ingredients
Scale
Roasted Root Vegetables
- 3 large carrots, cut into chunky batons
- 1 large potato, cut into chunky batons
- ½ celeriac, cut into chunky batons
- 2 tbsp olive oil
- Salt and pepper, to taste
Turkey Patties
- 400g turkey mince
- 2 tbsp chopped basil leaves
- 1 tsp fennel seed, crushed
- Olive oil for brushing
- Salt and pepper, to taste
Parmesan Dressing
- 2 tbsp olive oil
- 2 tbsp finely grated Parmesan
- 2 tsp white wine vinegar
- 1 tsp Dijon mustard
- 1 tbsp natural yogurt
- Salt and pepper, to taste
To Serve
- 110g bag watercress, spinach and rocket salad
Instructions
- Preheat and Roast Vegetables: Heat your oven to 220C (200C fan/gas 7). Place the carrots, potato, and celeriac in a roasting dish. Drizzle with half of the olive oil and season with salt and pepper. Roast for 45-50 minutes, turning the vegetables occasionally, until they are tender and golden brown.
- Prepare Turkey Patties: While the vegetables roast, combine the turkey mince, chopped basil, crushed fennel seeds, and a pinch of salt and pepper in a bowl. Mix thoroughly and shape into small patties. Heat a griddle pan until hot, brush the patties lightly with olive oil, then cook them for 5-6 minutes on each side, or until fully cooked through and browned on the outside.
- Make Parmesan Dressing: In a small bowl, whisk together the remaining olive oil, finely grated Parmesan, white wine vinegar, Dijon mustard, and natural yogurt. Season the dressing with salt and pepper to taste.
- Assemble and Serve: Arrange the roasted vegetables and cooked turkey patties over the mixed salad leaves. Drizzle the Parmesan dressing generously over the top and serve immediately for a fresh, balanced meal.
Notes
- Ensure the turkey patties are cooked thoroughly to an internal temperature of 74°C (165°F) for food safety.
- You can substitute celeriac with parsnips or turnips if unavailable.
- For a richer flavor, allow the Parmesan dressing to sit for 10 minutes before drizzling over the salad.
- This dish pairs well with crusty bread or a light quinoa salad for added texture.
- To keep the patties moist, avoid overworking the turkey mince when shaping.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: European
Keywords: turkey patties, roasted root vegetables, Parmesan dressing, healthy dinner, autumn salad, turkey mince recipe
