Bread crumbs, whole wheat
(leftover stale; ground up in food processor or blender to make crumbs)
1/2 cup
Wheat flour, whole wheat
2 tbsp
Vegetable oil
2 tbsp
Cranberry sauce, canned
(leftover)
1 tbsp
Apple cider vinegar
1 tbsp
Extra virgin olive oil
80 gm
Arugula
4 medium
Radish
(trimmed, thinly sliced)
1 avocado(s)
Avocado
(diced)
2 tbsp
Pumpkin seeds (pepitas)
Instructions
Place roast vegetables in a large bowl. Using a potato masher, mash well. Add turkey, green onion, mustard and breadcrumbs. Stir until well combined. Shape mixture into 12 patties. Place flour on a large plate. Gently toss patties in flour to coat lightly.
Heat vegetable oil in a large, non-stick frying pan over medium-high heat. Cook patties, in batches, for 2 to 3 minutes each side or until golden, adding more oil to pan if necessary. Transfer to a plate lined with paper towel to drain.
Meanwhile, place cranberry sauce, vinegar, olive oil and 1 tablespoon water in a small bowl. Stir until well combined. Place rocket, radish, avocado and pepitas in a bowl. Add 1/2 the dressing to salad. Toss to combine.
Divide salad among serving plates. Top with patties and serve with remaining cranberry dressing.
