Baked Turkey and Cottage Cheese Patties with Oat Crust, Mustard Yogurt Sauce, and Warm Green Bean Salad

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F and line a baking tray with parchment paper. Brush the surface with 1/2 tablespoon olive oil.

2. 2

   In a large bowl, mix the ground turkey, drained cottage cheese, 30 g quick oats, egg white, garlic, half of the parsley, sweet paprika, dried oregano, 1/2 teaspoon salt, and black pepper until evenly combined.

3. 3

   Shape the mixture into 4 thick patties of equal size. Place the remaining 30 g quick oats on a plate and lightly press both sides of each patty into the oats to create a thin crust.

4. 4

   Arrange the patties on the tray, drizzle with 1/2 tablespoon olive oil, and bake for 18 to 20 minutes at 220 °C / 425 °F, flipping halfway through, until golden and fully cooked.

5. 5

   Meanwhile, cook the green beans in boiling water with a pinch of salt for 4 to 5 minutes, until tender-crisp. Drain and briefly rinse under running water to keep their color.

6. 6

   Heat a large skillet with 1 tablespoon olive oil over medium heat. Add the red onion and sauté for 2 minutes. Add the cherry tomatoes and cook 2 more minutes. Stir in the green beans, 1/4 teaspoon salt, and sauté for 2 minutes to make a warm salad. Remove from the heat.

7. 7

   In a small bowl, whisk together the Greek yogurt, Dijon mustard, lemon juice, the remaining salt, and the remaining parsley until smooth and creamy.

8. 8

   Serve one turkey patty on each plate with the warm green bean salad on the side and a generous spoonful of mustard yogurt sauce on top or alongside.