Thursday, December 1, 2011

Ginger Cilantro Turkey Cutlets

I am sure it's evident I am on a cilantro kick this week.  Cilantro is my favorite herb of all time.  I use it in my salads, appetizers, main courses, as a garnish and the list goes on.  Cilantro is wonderful not only for its taste but also because it is a great source of fiber, Vitamins A, C, K, B6, folate, calcium, magnesium, iron, potassium, copper, manganese, phosphorus, thiamine and zinc.  Wow!  In this dish, I give my turkey cutlets an Asian spin, using ginger and an optional soy based sauce.  Oh and by the way, in case you were wondering, raw ginger root is a very good source of vitamin C, magnesium and potassium.  Both cilantro and ginger are extremely low in saturated fat, and cholesterol.

Ok, enough said.  Let's do some healthy and tasty cooking!

What you will need for the cutlets:
1 lb white lean ground turkey meat
1/2 cup cilantro
1 heaping tablespoon minced raw ginger root
1/2 medium red onion chopped
1/2-cup plain breadcrumbs
1 egg (if you have an egg allergy, you can omit this ingredient-- the cutlets will be a bit drier but still tasty)
3 tablespoons olive oil
Salt and pepper to taste

What you will need for the Soy-based sauce: (delicious but optional- depending on if you are in a "saucy" mood or not) 
1/8-cup soy sauce 
1/4-cup rice vinegar
1-tablespoon sugar or honey


Start with your ground turkey meat in a large bowl:

Mince your raw ginger root as seen here (this is how much you need):

Now add the ginger and chopped cilantro to the turkey:

Take your chopped red onion:

And add it to the mix as well along with your egg, breadcrumbs and salt and pepper to taste:

With your hands, combine all ingredients thoroughly:

Form into patties and sauté in olive oil on medium heat for 5 minutes on one side:

After 5 minutes is finished, flip and sauté on the other side for another 5 minutes:

Now take those 3 ingredients for the soy-based sauce (soy sauce, rice vinegar and sugar) and combine them well in a bowl.  Add about 4-5 tablespoons of the sauce on top of each pattie, reduce heat to low-medium and cover.  Allow to cook for additional 5 minutes:

I serve this on a bed of fresh spinach drizzled with olive oil and balsamic vinegar.  Alternatively, serving with a side of couscous or in a whole wheat burger bun works great as well.  If you like, you can use the remaining sauce to drizzle over the pattie once it is served.  


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