Ginger Sage Turkey Patties

Ginger Sage Turkey Patties

When I started following an autoimmune protocol lifestyle it took me a few weeks to get used to changes with my breakfast habits. I of course like many, had been used to eating eggs on a regular basis for breakfast and even though it was rare I did enjoy an occasional paleo baked good.

On the other hand, I am not picky at all. I’ll try most anything and once I got into a groove, eating a protein, greens and grapefruit quickly became my morning breakfast routine (and one that I now love). I made herb beef-breakfast patties thanks to Mickey Trescott’s recipe in the Autoimmune Paleo Cookbook. They are delicious! But it wasn’t long before the routine became a bit too mundane and I needed to create a little variety.

Ginger Sage Turkey Patties

What I love about these patties is their versatility and flavor. I eat them any time of day, but love them especially for breakfast. The cinnamon and fresh ginger helps to bring you awake while adding in the cozy feeling from the fresh sage. A friend of mine recently made them and was in shock by how easy they are to make and how delicious they tasted. Her words in fact were, “I want to eat them all right now, help!”

Ginger Sage Turkey Patties

I have made these for months now and generally make a batch or two weekly to have on hand. They make a great option if you’re on the go since they are already individually portioned you can grab one or two if you’re heading out the door in a hurry.

This being the most popular recipe I shared while guest posting for Whole30 on Instagram, I knew I had to share with you all here. I hope you love them just as much as I do!

Ginger Sage Turkey Patties

GINGER SAGE TURKEY PATTIES

Ingredients

1 lb ground lean turkey

1 inch piece fresh ginger (minced or zested) – alternatively you can use 1 tablespoon ground ginger

1 ½ tablespoon sage chopped

¼ teaspoon salt

½ teaspoon cinnamon

Process

1. Pre-heat the oven to 400 degrees.

2. Grease the skillet or baking sheet with coconut oil.

4. Combine ingredients in a bowl and mix together with your hands, there’s not many other ways to get it well incorporated!

5. Form into patties or meatballs, as large or small as you’d like. I made eight here.

6. Place in oven for 25 minutes.

 

ENJOY

xo,

Kari

5 Comments

  1. Nicole March 4, 2015

    Hi! These look great and I bought all the ingredients to make them but I’m wondering what to do with my coconut oiled skillet? Is it just to melt the oil to incorporate into the meatballs or do I get the meatballs at some point in the process. There seems to be a step missing in the instructions. Thanks!


    • Kari March 4, 2015

      Hi Nicole! So excited you’re making them! The oiled skillet is actually to cook the meatballs, so if you’re using an iron skillet you put the meatballs in the skillet and bake them in the oven. If you don’t have an iron skillet I recommend baking them on a baking sheet and then you would just rub it with coconut oil to prevent the meatballs from sticking! Hope that helps, enjoy! -Kari


      • Nicole March 4, 2015

        Ah ha! I see, thanks so much Kari!


  2. Jenny April 24, 2016

    Oh yum!!! I’ll be trying this for my son. I’ll enjoy the ginger, we’ll see about him. :) Gorgeous photos too!


    • Kari April 26, 2016

      Oh let me know how it goes! I love these!


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