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Basil and Smoked Houmous Turkey Patties with Summer Vegetable Rice

Smoky houmous steals the show in this satisfyingly rich dish. 

Serves 4 Total Time  30 mins

Ingredients 

Get the ingredients here.

For the patties

  • 800g turkey mince, breast or thigh 
  • 4 tbsp oil 
  • 4 tbsp Moorish Smoked Houmous 
  • 100g breadcrumbs 
  • 2 tbsp cornflour or plain flour 
  • 2 bunches fresh basil, leaves roughly chopped 
  • Zest of 1 large lemon (juice kept for later) 
  • 4 tbsp Worcestershire sauce 
  • 2 tbsp extra virgin olive oil

For the rice

  • 2 tbsp extra virgin olive oil
  • 1 courgette, diced 
  • 1 red or yellow pepper, diced 
  • 2 flat mushrooms, chopped into small chunks 
  • 400g pouch ready-made pilau rice 
  • 90g rocket leaves 
  • Extra basil leaves, to serve

Instructions

1. Preheat oven to 200°C/180°C fan/gas 6. Place all the patty ingredients in a large bowl, except for the oil. Season and mix together, then form into 12 patties. Dust each one in the cornflour, tapping off the excess.

2. Put 2 tbsp oil into a large non-stick frying pan and bring to a high heat, then add half the patties to the pan (you’ll have to cook them in two batches). Fry for 1 min on each side, then remove them to an oven tray. Repeat for the second batch, then put the patties into the oven to cook for 5 mins.

3. Meanwhile, wipe the frying pan and add 2 tbsp oil. Add the courgettes, pepper and mushrooms, season and cook on a medium heat for 5 mins, stirring all the time. Microwave the rice for 2 mins, according to pack instructions.

4. Once the patties are cooked, remove from the oven and set aside to rest. Add the rice to the vegetables and combine well.

5. Lightly dress the rocket with extra virgin olive oil and the reserved lemon juice, to taste.

6. Serve the vegetable rice with the patties, some extra basil leaves and the dressed rocket.

7. Lastly, poach the eggs in simmering water for 1-2 mins, until just cooked and the yolk is still runny.

8. Serve the poached eggs and cashew cheese with the tomatoes. Drizzle over a little extra olive oil.

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