How to Make Turkey Patties with Cucumber Salsa

Ingredients

• 1.1 pounds (500 g) turkey, ground
• ½ cup (50 g/1.8 oz) almond flour
• 1 large egg
• 2 cloves garlic, crushed
• 1 small hot chile pepper, deseeded and 2 teaspoons Dijon Mustard
• 2 tablespoons (30 ml/1 fl oz) lemon juice
• 2 tablespoons (8 g/0.3 oz) chopped fresh parsley
• 2 tablespoons (5 g/0.2 oz) chopped fresh basil
• ½ teaspoon salt
• Freshly ground black pepper
• 2 medium (30 g/1.1 oz) spring onions, finely-sliced
• 2 tablespoons (30 g/1.1 oz) ghee or lard

• 2 medium (500 g/17.6 oz) cucumbers
• 1 jalapeño pepper (15 g/0.5 oz), halved and deseeded
• 1 clove garlic, crushed
• 1 tablespoon (15 ml/0.5 fl oz) apple cider vinegar
• 1 tablespoon (4 g/0.1 oz) chopped fresh dill
• 2 tablespoons (30 ml/1 fl oz) extra virgin olive oil
• ¼ teaspoon salt
• Freshly ground black pepper
• 1 cup (230 g/8.1 oz) full-fat yogurt or sour cream

1. Put the turkey in a bowl and add the almond flour, egg, crushed garlic, chile pepper, Dijon mustard, lemon juice, parsley, basil, salt, and black pepper. Add one finely-sliced spring onion and leave the other for garnish. Mix all the ingredients until well combined and then use your hands to form small patties.
2. Heat the ghee in a griddle or regular pan and add the patties when hot. Don’t turn the patties too soon or they will stick to the pan. Cook the patties on each side until browned, working in batches and placing on a plate one at a time as they get cooked. Set aside.
3. Meanwhile, prepare the cucumber salsa. Wash the cucumber and grate into a bowl. Wash and finely chop the jalapeño pepper. Add all the remaining ingredients, including the yogurt or sour cream, if using, and mix until well combined. Serve with the turkey patties.