Turkey and Skyr Cakes with Asparagus Center and Pistachio Crust

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F and lightly grease a baking tray or oven-safe dish with some of the olive oil.

2. 2

   Heat a skillet over medium heat with half of the olive oil. Add the onion and cook for 3 to 4 minutes until softened. Add the garlic and asparagus, season with a pinch of salt, and cook 2 more minutes, just until lightly colored but still firm. Remove from the heat and let cool slightly.

3. 3

   In a large bowl, mix the ground turkey, skyr, ground oats, egg, parsley, lemon juice, sweet paprika, dried oregano, salt, and black pepper. Add the sautéed onion mixture and mix until well combined.

4. 4

   Divide the mixture into 8 portions. With slightly damp hands, take one portion, flatten it, and place 2 or 3 asparagus pieces in the center. Cover with a little more of the same mixture and shape into a thick, sealed cake. Repeat with the remaining mixture.

5. 5

   Mix the chopped pistachios with the remaining olive oil and gently press onto the top of each cake to create a light crust.

6. 6

   Place the cakes on the tray and bake for 18 to 20 minutes at 200 °C / 400 °F, or until fully cooked and firm inside.

7. 7

   For extra color, broil or roast with top heat for 2 to 3 additional minutes at 220 °C / 425 °F, watching closely so the pistachios do not burn.

8. 8

   Let rest for 3 minutes before serving so the juices settle and the crust stays crisp.