Before heading off to the farmers market this past Sunday, I took inventory of what I had on hand that was still salvageable. I had some leeks, some cooked quinoa, a few pieces of fruit and two stalks of broccoli. I try really hard to only buy what we need and use everything up regardless if I use it for what I initially intended to make with it.
I took out some organic ground turkey breast that I had in the freezer and then created my meal plan for the coming week. For the most part, the farmers market dictates what I make for the coming weeks dinners(with lots of leftovers for lunch), but there are those weekly staples that are a must have; fruit, onions, root veggies, kale, and a few other leafy greens.
Although it is officially fall, this week it is hot again. And turning on my oven is out of the question. Sunday nights dinner consisted of a big spinach salad, cauliflower with tahini, and these leek patties. I originally found the recipe on the internet a few months ago and made them with beef and matzo meal. For the past two weeks I have given up grains based on a very lengthy conversation I had with my friend Carrie. She was on day 14-grain free and told me how the book Wheat Belly inspired her to make a change. Well, my conversation with Carrie inspired me and I came home that day, ordered the book (which I just started reading) and decided to give up wheat. I have to say, I am feeling great. A bit less tired, more energy, and way more productive.
Making these leek patties with quinoa and amaranth flour instead of matzo meal created a delicious meal that 4 out of 5 of my family members ate. There is so much you can do with these few basic ingredients and I know there is way more to come.
Leek + Turkey Patties
4 medium leeks, cleaned and chopped
14 oz. organic, ground turkey
1 egg + 1 egg yolk
1/2 teaspoons. ground cumin
3 tablespoons. cooked quinoa
Celtic sea salt and freshly ground black pepper
2 eggs, lightly beaten
amaranth flour or regular AP flour
Coconut oil for frying
• cut green parts of leeks off and set aside(I save them and use them for homemade stock). cut in half, length wise and place in a big bowl of warm water. let soak for 20 minutes. repeat this process 2 times. the sand or dirt will fall away from the leeks which you will see the first time you change the water.
• slice leeks in half again and then dice. let drain on paper towels.
• heat coconut oil in a heavy duty sauce pan. add leeks and cook on medium heat until soft and translucent
• mix the cooked leeks with the ground turkey, egg, cumin, cooked quinoa, sea salt, and ground pepper. shape them into patties and place on a parchment lined baking sheet. refrigerate for 1 hour.
• in the same skillet that you sauteed the leeks, heat a couple tablespoons of coconut oil over medium heat.
• in one bowl place 1/2 cup of amaranth flour. in another bowl, beat two eggs.
• dredge the patties in the amaranth flour, then the egg mixture and then coat with the amaranth flour a second time. place patties in hot coocnut oil and fry until golden brown. flip the pattie over and brown the other side.
• place on paper towels to drain. serve warm.
The Urban Baker / SusanSalzman.com