Chilli and mint turkey patties, with FODMAP Health™ & Brumby's™

Monash University's Certification program for Products and Recipes join forces!

A collaboration between Monash FODMAP,  Brumby's Bakery and FODMAP Health

(Serves 4)

Ingredients:

• 500g turkey mince
• 1 red chilli, finely diced
• 1 bunch fresh coriander, chopped
• 1 bunch fresh mint, chopped
• 1 large egg
• 4 Brumby's Quinoa and Linseed Low FODMAP rolls 
• 2 Cups (150g) Baby spinach to serve
• Low FODMAP condiments of your choice; e.g. Mayonnaise or Dijon Mustard

Method:

1. Using clean hands thoroughly combine turkey, herbs, chilli and egg in a large mixing bowl. 
2. Heat a large grill frying pan over medium-high heat. Roll mixture into 4 balls and place in the grill frying pan. 
3. Push each ball down with a wide spatula and fry for 5 minutes. Flip patties and continue to fry until cooked through to the centre. Remove from heat.
4. Serve the patties on the rolls with spinach and condiment of your choosing
   

Tips:

• These could easily be made with any left over Christmas Turkey, just put all the ingredients in a food processor instead of using your hands,  and add an extra egg or olive oil if the mixture is too dry to bring it together.