- 1 lb. ground turkey
- 1 tsp onion powder
- 1 tsp smoked paprika (or 1/2 tsp paprika + 1/2 tsp smoked paprika)
- 1/2 tsp salt
- 1/2 tsp freshly ground pepper
- 1/2 tsp ground coriander
- big pinch of cayenne
- With two forks, combine all ingredients; try not to compact the ground turkey. The mixture will be sticky.
- Heat up a non-stick skillet, then form mixture into three or four patties, one patty at a time, gently placing each into the pan as they are formed.
- Cook for 5 to 6 minutes per side.
- Serve in a bun, or with a salad of greens, tomatoes, and avocados dressed with olive oil, balsamic vinegar, and salt and pepper.
- 1/2 cup whole wheat flour
- 1 cup cottage cheese
- 4 eggs
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla
- 1 Tablespoon wheat germ
Put the cottage cheese into a food processor, and blitz till very, very smooth. Add eggs and blitz again till smooth. Add the vanilla, salt and wheat germ; pulse a couple of times. Dump in flour and pulse till incorporated. If the batter is too thick to pour as pancake batter, add a small amount of milk until it is of the consistency that you like. Heat up a skillet until droplets of water splashed onto it jump around and evaporate. Pour a little canola oil onto the skillet, heat it, and spread it around.
Ladle batter onto skillet into the size and shape you like your pancakes to be. Cook the first side until tiny holes — not just bubbles — appear in the surface of the pancake. Flip over and cook the other side until golden. Serve hot with your choice of topping, such as fresh fruit with whipped cream; butter and real maple syrup; applesauce; or a fruit sauce made with frozen berries, a little honey, a bit of cornstarch, and a tiny bit of water.
These freeze very well, and can be reheated in a dry frying pan, a toaster, or in the microwave.