Other nuts or seeds such as sunflower or pumpkin could be used instead of pine-nuts. The mince can be made into meatballs or even a meatloaf.
For the pesto
- ⅓ cup dried cranberries
- 3 tablespoons pine nuts
- ½ clove garlic, grated
- ¼ teaspoon salt
- ¼ teaspoon ground coriander seed
- 3–4 tablespoons olive oil
For the patties
- 500 g turkey mince (ground turkey thighs & breast is best)
- 2 cloves garlic, grated
- ½ teaspoon onion powder
- ½ teaspoon celery seeds (optional)
- ¼ teaspoon nutmeg
- ⅔ teaspoon sea salt
- 1 teaspoon Dijon mustard
- Coconut oil for cooking (ghee can also be used)
- Fresh parsley, for garnish
- Soak cranberries in small bowl of hot water for about 20-30 minutes.
- Add pine nuts to a medium hot frying pan and cook for about two minutes, stirring frequently, until lightly toasted and browned.
- Transfer most of them to a food processor (I like to reserve a few for garnish), together with the rest of ingredients and soaked cranberries. Add 2-3 tablespoons of the water, in which the cranberries were soaking. Process into pesto like paste, for about 30 seconds, scraping the sides a couple of times. Transfer to a ramekin
- Combine turkey mince with the rest of ingredients in a large mixing bowl. Use your hands to work the mince and incorporate all the ingredients. Using wet hands, roll small batches of mince into balls and flatten into round patties.
- Heat about a teaspoon of coconut oil or ghee in a large frying pan to high and then turn down to medium-high. Add the patties and cook for 4-5 minutes on each side, adding a little more coconut oil when flipping them over.
- Serve patties with a side of cranberry pesto and your favourite veggies.