Rosemary Turkey and Ricotta Patties with Warm Pea Cream and Balsamic Mushrooms

Instructions

1. 1

   1. Preheat the oven to 200 °C / 400 °F and lightly grease a baking tray or oven-safe dish.

2. 2

   2. In a large bowl, combine the ground turkey, ricotta, beaten egg, ground oats, 1 minced garlic clove, rosemary, 1 teaspoon salt, and black pepper. Mix well until evenly combined.

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   3. Divide the mixture into 8 even patties and place them on the tray. Bake for 14 to 16 minutes at 200 °C / 400 °F, until cooked through and lightly golden.

4. 4

   4. While the patties bake, heat 1 tablespoon olive oil in a skillet over medium heat. Add the sliced mushrooms and cook for 5 to 6 minutes, stirring occasionally.

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   5. Stir the balsamic vinegar into the mushrooms, add a pinch of salt, and cook 2 more minutes until glossy and tender. Keep warm.

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   6. In another saucepan, heat the remaining tablespoon of olive oil over medium-low heat. Add the 2 minced garlic cloves and cook for 30 seconds without browning.

7. 7

   7. Add the peas and hot broth to the saucepan. Cook for 3 to 4 minutes until the peas are tender and bright green.

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   8. Transfer the cooked peas to a blender, or use an immersion blender. Add the Greek yogurt, Dijon mustard, lemon zest, and a pinch of salt. Blend until thick and smooth.

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   9. If the cream is too thick, loosen it with 1 or 2 extra tablespoons of hot broth. Taste and adjust salt and pepper.

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    10. To serve, spoon the warm pea cream onto plates, top with the turkey patties, and finish with the balsamic mushrooms and chopped fresh parsley.