Low-Carb Turkey Patties with Cucumber Salsa

Ingredients

• 500 g turkey, ground (1.1 lb)
• ¹/₂ cup almond flour (50 g/ 1.8 oz)
• 1 large egg 2 cloves garlic, crushed
• 1 small hot chili pepper, chopped
• 2 tsp Dijon mustard
• 2 tbsp lemon juice (30 ml)
• 2 tbsp chopped parsley
• 2 tbsp chopped basil
• ¹/₂ tsp sea salt
• ground black pepper, to taste
• 2 medium spring onions, finely sliced (30 g/ 1.1 oz)
• 2 tbsp ghee or lard (30 ml)
• 2 medium cucumbers (500 g/17.6 oz)
• 1 jalapeño pepper, halved and deseeded (15 g/ 0.5 oz)
• 1 clove garlic, crushed
• 1 tablespoon apple cider vinegar (15 ml)
• 1 tablespoon chopped fresh dill
• 2 tablespoons extra virgin olive oil (30 ml)
• sea salt and black pepper, to taste
• Optional: 1 cup full-fat yogurt or sour cream (230 g/ 8.1 oz)

Instructions

1. Put the turkey in a bowl and add the almond flour, egg, crushed garlic, chile pepper, Dijon mustard, lemon juice, parsley, basil, salt, and black pepper. Add one finely-sliced spring onion and leave the other for garnish.
2. Mix all the ingredients until well combined and then use your hands to form small patties (about 43 g/ 1.5 oz per patty).
3. Heat the ghee in a griddle or regular pan and add the patties when hot. Don’t turn the patties too soon or they will stick to the pan.
4. Cook the patties on each side until browned, working in batches and placing on a plate one at a time as they get cooked. Set aside.
5. Meanwhile, prepare the cucumber salsa. Wash the cucumber and grate into a bowl. Wash and finely chop the jalapeño pepper. Add all the remaining ingredients, including the yogurt or sour cream, if using, and mix until well combined. Serve with the turkey patties.
6. The patties can be stored in the fridge for up to 4 days. The cucumber salsa can be stored for up to a day but is best served fresh.

Nutrition (per serving, 4 patties + about ¹/₂ cup salsa)