Chicken‑Turkey Patties with Vegetables

Ingredients

• 500 g Turkey breast fillet
• 2 tbsp clarified butter
• 1 shallot (finely chopped)
• 1 tbsp butter
• 1 tbsp mustard
• 2 tsp grated lemon zest
• 4 Tbsp breadcrumbs
• 2 tbsp parsley (finely chopped)
• 2 egg yolks
• Salt
• Pepper (freshly ground)
• 1.2 kg mixed vegetables (carrot, kohlrabi, zucchini etc.)
• 2 lemons
• 1 l vegetable broth
• 250 ml white wine
• 1 bay leaf
• Salt
• Pepper (freshly ground)

Instructions

1. 1.

   Sauté the shallot in butter until translucent.

2. 2.

   Grind or mince the turkey meat with a knife or meat grinder. Mix the meat with the shallot, lemon zest, breadcrumbs, mustard, egg yolks and parsley; season with salt and pepper and shape into small patties.

3. 3.

   Brown the patties slowly in hot clarified butter until golden‑brown.

4. 4.

   Wash, trim and cut the vegetables: carrots and zucchini into sticks, kohlrabi into half‑slices.

5. 5.

   Halve the lemons lengthwise and slice them thinly.

6. 6.

   Heat broth and wine in a pot, add the bay leaf and lemon slices, season with salt and pepper; add the vegetables and simmer covered for about 10 minutes until al dente. Remove the vegetables from the liquid, drain, and serve alongside the turkey patties.