Turkey and Cottage Cheese Cakes with Thyme Mushroom Center

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F and lightly grease a baking tray or line it with parchment paper.

2. 2

   Heat a skillet over medium heat with half of the olive oil. Add the onion and cook for 3 minutes. Stir in the garlic, mushrooms, thyme, a pinch of salt, and some black pepper. Cook for 6 to 8 minutes until the mushrooms release and evaporate their liquid. Remove from the heat, add 1 tablespoon of the chopped parsley, and let cool for 5 minutes.

3. 3

   In a large bowl, combine the ground turkey, cottage cheese, ground oats, egg, Dijon mustard, smoked paprika, the remaining salt, the remaining black pepper, and the rest of the chopped parsley. Mix until just combined without overworking.

4. 4

   Divide the turkey mixture into 8 portions. Take one portion and flatten it in your hand, place 1 tablespoon of the mushroom filling in the center, and cover with another portion of the mixture. Seal the edges and shape into a thick cake. Repeat to make 4 filled cakes total.

5. 5

   Place the cakes on the tray, brush or drizzle with the remaining olive oil, and sprinkle the grated Parmesan cheese on top.

6. 6

   Bake for 18 to 22 minutes at 220 °C / 425 °F, until golden and cooked through in the center. For a deeper finish, broil for 1 to 2 additional minutes, watching closely.

7. 7

   Let rest for 3 minutes before serving so the juices settle. Serve hot.