| |
| |
| 3 Tbs |
|
Olive oil |
|
| 1/3 cup |
|
dried bread crumbs |
|
| 1 |
|
egg |
|
| 1 Tbs |
|
grated onion |
|
| 1 lb |
|
ground turkey |
|
| 1/8 tsp |
|
marjoram |
|
| 3 |
|
medium pears/sliced |
|
| 1/4 cup |
|
minced parsley |
|
| 1/8 tsp |
|
pepper |
|
| 3/4 tsp |
|
salt |
|
| 1/3 cup |
|
whole almonds/ground |
|
|
|
| |
| 1 |
In a large bowl mix first 7 ingredients until well blended. Shape turkey mixture into four 3/4 inch thick ovals. |
| 2 |
On waxed paper, combine almonds and bread crumbs. Dip each turkey oval into almond mixture to coat completely. |
| 3 |
In a 12-inch oiled non stick skillet, over medium heat, cook turkey cakes until golden brown on both sides and well done. (About 10 minutes) Serve turkey cakes with pear slices and lettuce leaves. |
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| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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