Curry Turkey Bites and Apricot Ginger Sauce for the week
- Yield 30 bites
- Prep 15 minutes
- Cook 20 minutes
- Total 35 minutes
Curry Turkey Bites and Apricot Ginger Sauce for the week sits in the Snacks section of Regbie. The card serves 30 bites. Plan on 35 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 30 bites
- 1 pound ground turkey, step away from the super low-fat stuff!
- 2 cups shredded sweet potato
- 1 cup finely chopped Swiss chard leaves, loosely packed
- 1 large egg, whisked
- 1 teaspoon minced garlic
- ½ teaspoon ground ginger, fresh ginger may make the patties mushy!
- 1 serrano pepper, seeded and minced (skippable)
- 2 scallions, thinly sliced
- 2 teaspoons Diamond Crystal kosher salt
- Juice and zest from 1 lime
- 2 tablespoons coconut aminos
- ½ teaspoon minced fresh ginger, or ¼ teaspoon ground ginger
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons lemon juice
Method
Warm the oven to 400° F convection bake or 425° F non-convection bake with the rack in the middle position. Line two rimmed baking sheets with parchment paper and keep nearby.
In a large bowl, combine all the turkey bite ingredients: ground turkey, shredded sweet potatoes, chopped chard leaves, whisked egg, garlic, ginger, serrano pepper (if using), sliced scallions, curry powder, salt, and the zest and juice from one lime.
Using your hands, mix all the ingredients together until well combined, but don’t overwork the mixture.
You can check for seasoning by pinching off a bit of the meat mixture and frying up a tiny patty. Taste it, and adjust the seasoning as needed.
Scoop out heaping tablespoon balls and arrange them on the two lined baking sheets, making sure they sit about 2 inches apart. Smoosh each ball with your fingers into ½-inch thick patties.
Leave one tray in the oven for 15 minutes or until browned on the edges and cooked through, rotating the tray at the midway point. Roast the second tray of patties the same way.
While the bites are baking, make the dipping sauce. In a small saucepan, combine the coconut aminos, apricot jam, and fresh ginger. Whisk the sauce over a medium burner until simmering.
Lift the pot from the heat, and add the freshly ground black pepper and lemon juice.
Plate the turkey bites with the dipping sauce!
Kitchen notes
- Using fresh ginger in place of the ground ginger may make the patties mushy!
- Fresh ginger contains an enzyme that can break down protein.
- (Fresh ginger is a-OK in the sauce!) Pro-tip: The cooked turkey bites can be stored in a sealed container in the fridge for up to 4 days or in the freezer for up to 4 months.
