Tex-Mex Turkey Patties

🥘 Ingredients

• Fajita Spice Blend
  2 tbsp
• Red Cabbage and Carrot Mix
  8 oz
• Tex-Mex Paste
  2 unit
• black pepper
• cooking oil
  1 tbsp
• garlic
  2 clove
• ground turkey
  20 oz
• guacamole
  1/2 c
• lime
  2 unit
• long green pepper
  2 unit
• mayonnaise
  4 tbsp
• onion
  2 unit
• panko breadcrumbs
  1/2 c
• salt
• scallions
  4 unit
• sour cream
  6 tbsp
• sugar
  1 tsp
• water
  1 tbsp

🍳 Cookware

• medium bowl
• small bowl
• large bowl
• large pan
• large pan

1. 

   1

   Wash and dry all produce. Trim and thinly slice scallions , separating whites from greens; mince whites. Zest and quarter lime . Peel and mince or grate garlic . Halve, deseed, and slice long green pepper into 1/2-inch strips. Halve, peel, and slice onion into 1/2-inch-thick wedges.

   scallions: 4 unit, lime: 2 unit, garlic: 2 clove, long green pepper: 2 unit, onion: 2 unit
2. 

   2

   In a medium bowl , combine Red Cabbage and Carrot Mix , mayonnaise , half the sour cream , half the scallion greens, half the lime zest, juice from half the lime, and 1/2 tsp sugar (1 tsp for 4). Season with salt and black pepper . Set aside. In a small bowl , combine guacamole with remaining sour cream. Season with salt and pepper. Set aside.

   Red Cabbage and Carrot Mix: 8 oz, mayonnaise: 4 tbsp, sour cream: 6 tbsp, sugar: 1 tsp, salt, black pepper, guacamole: 1/2 c
3. 

   3

   In a large bowl , combine ground turkey , garlic, scallion whites, panko breadcrumbs , Tex-Mex Paste , half the Fajita Spice Blend , remaining lime zest, and 1 TBSP water . Mix gently until thoroughly combined. Form turkey mixture into 6 1 1/2-inch meatballs (12 meatballs for 4). TIP: Coat hands with oil first to prevent sticking. Set aside on a plate.

   ground turkey: 20 oz, panko breadcrumbs: 1/2 c, Tex-Mex Paste: 2 unit, Fajita Spice Blend: 2 tbsp, water: 1 tbsp
4. 

   4

   Heat a large drizzle of cooking oil in a large pan over medium-high heat. Add green pepper, onion, remaining Fajita Spice Blend , salt, and pepper. Cook, stirring occasionally, until tender and browned, ⏱️ 7 minutes . Turn off heat; transfer to a plate. Wash out pan.

   cooking oil: 1 tbsp, Fajita Spice Blend
5. 

   5

   Heat a drizzle of oil in the same large pan on medium-high heat. Add meatballs; gently press down with a spatula to make 1/2-inch-thick patties. Cook until browned and cooked through, ⏱️ 3 minutes per side.
6. 

   6

   Divide fajita veggies and slaw between plates. Top veggies with turkey patties. Top patties with creamy guacamole and remaining scallion greens. Serve with remaining lime wedges on the side.