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Melting mozzarella turkey patties and griddled veg


Serves: 2
timePrep time: 20 mins
timeTotal time:
Melting mozzarella turkey patties and griddled veg
Recipe photograph by Stuart West

Melting mozzarella turkey patties and griddled veg


Serves: 2
timePrep time: 20 mins
timeTotal time:

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Nutritional information (per serving)
Calories
517Kcal
Fat
21gr
Saturates
9gr
Carbs
40gr
Sugars
6gr
Fibre
6gr
Protein
45gr
Salt
1.2gr

Tamsin Burnett-Hall

Tamsin Burnett-Hall

Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall

Tamsin Burnett-Hall

Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes

Ingredients

  • 300g small new potatoes, halved
  • 40g slightly stale bread*, whizzed into crumbs - use gluten-free bread if required
  • 2 spring onions, sliced
  • 20g finely grated Parmesan
  • 3 tsp chopped thyme (or 1 tsp dried)
  • zest and juice of 1 lemon
  • 250g turkey thigh mince
  • 2 tsp olive oil
  • 2 medium courgettes, cut into chunky pieces
  • ½ x 125g ball mozzarella, sliced
  • 1x60g bag pea shoots or soft salad leaves

Step by step

  1. Boil the potatoes for 10-12 minutes until tender. Once the potatoes are on, put the breadcrumbs, spring onions, half the Parmesan, 2 teaspoons of chopped thyme and half the lemon zest and juice in a mixing bowl. Mix well, adding some seasoning, then add the turkey mince and combine thoroughly. Preheat the grill and line a baking tray with foil. Shape the mince mixture into 4 patties and grill for 10 minutes, turning halfway through, until browned and cooked through.
  2. When the potatoes are almost tender, put a large griddle pan on the hob to preheat (if your griddle pan won’t be big enough to cook the potatoes and courgettes together, get the courgettes on the griddle first and keep warm once cooked). Drain the potatoes and toss with 1 teaspoon of oil in the saucepan, then tip onto the hot griddle pan. Mix the courgettes and another teaspoon of oil in the saucepan (to save on washing up), seasoning lightly, then add these to the griddle pan too. Cook for about 10 minutes until striped with griddle marks, turning once or twice.
  3. Divide the sliced mozzarella between the cooked turkey patties and sprinkle with the rest of the Parmesan; pop back under the grill until melted and starting to turn golden.
  4. Toss the pea shoots or salad leaves with the griddled potatoes and courgettes, adding the rest of the lemon zest plus a squeeze of juice and seasoning to taste. Divide between the plates and serve with the turkey patties.

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