Golden Turkey and Quark Patties with Rustic Pea Mash and Thyme-Roasted Carrots

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the carrots on a baking tray and toss them with 1 tablespoon olive oil, half of the dried thyme, 1 teaspoon sweet paprika, a pinch of salt, and black pepper. Roast for 25 minutes, stirring halfway through.

2. 2

   While the carrots roast, combine the ground turkey, quark, egg, ground oats, half of the red onion, 1 garlic clove, fresh parsley, Dijon mustard, the remaining teaspoon of sweet paprika, salt, and black pepper in a bowl. Mix just until combined without overworking.

3. 3

   Divide the mixture into 8 equal patties. Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook the patties for 4 to 5 minutes per side, until golden and fully cooked through in the center.

4. 4

   For the mash, cook the green peas in boiling water for 3 to 4 minutes. Drain and transfer them to a food processor or blender with the Greek yogurt, the rest of the red onion, the remaining garlic clove, lemon juice, water, a pinch of salt, and black pepper.

5. 5

   Blend the peas until you get a rustic, creamy mash. If you want a smoother texture, add a little more water. Taste and adjust with salt and black pepper.

6. 6

   Serve a layer of rustic pea mash on each plate. Place 2 turkey patties on top and add the thyme-roasted carrots on the side. Finish with a little extra fresh parsley if desired.