Indian Spiced Turkey Patty Bowls

Spiced Yogurt Sauce and Turkey Patties adapted from Diane Morrisey, Curry Yogurt Sauce from Food Folks and Fund, and Turmeric Quinoa Rice from Ministry of Curry.

***If only make one sauce, double the sauce.

Ingredients:

Spiced Yogurt Sauce:

• 1/2 c. Greek yogurt
• 1 garlic clove, grated on a Microplane
• 1/2 tsp. cumin
• 1/8 tsp. salt
• 1/8 tsp. pepper
• Pinch of cayenne pepper

Curry Yogurt Sauce:

• 1/3 heaping c. Greek yogurt
• 2 TBSP mayonnaise
• 1 1/2 tsp. lemon juice
• 1 tsp. curry powder
• Pinch of cayenne pepper
• 1 garlic clove, grated on a Microplane
• 1 tsp. honey

Turkey Patties:

• 1 lb. ground turkey
• 1/2 c. panko bread crumbs
• 1/4 c. full fat coconut milk
• 1 TBSP ginger paste
• 2 garlic cloves, grated on a Microplane
• Zest of 1/2 lemon
• 1 tsp. ground coriander
• 1 tsp. ground cumin
• 1/2 tsp. ground turmeric
• 1/4 tsp. ground cardamom
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1/2 tsp. cayenne pepper
• Vegetable oil

Instant Pot Turmeric Quinoa Rice:

• 1 c. basmati rice
• 1/2 c. quinoa 
• 1 TBSP olive oil
• 1 tsp. cumin seeds
• 1/2 c. onion, finely diced
• 1/3 tsp. ground turmeric
• 1 tsp. salt add a bit more if you are using water instead of broth
• 2 c. low-sodium chicken bone broth or sub with vegetable broth or water

Bowls:

• Arugula
• Tomatoes, chopped
• Cucumbers, chopped

Directions:

1. Spiced Yogurt Sauce: In a small bowl, whisk together the yogurt through the cayenne pepper. Taste and adjust seasoning. Cover and refrigerate until serving.
2. Curry Yogurt Sauce: In a small bowl, whisk together the yogurt through honey. Taste and adjust seasoning. Cover and refrigerate at least 1 hour before serving.
3. Mix Turkey Patties: In a large bowl, mix the ground turkey through cayenne pepper. Refrigerate until ready to cook.
4. Prepare Turmeric Quinoa Rice: Combine the rice and quinoa and rinse 2 to 3 times until the water runs clear. Drain thoroughly and set aside.
5. Cook Turmeric Quinoa Rice: Set the Instant Pot to ‘Sauté’ mode. Once preheated (about 2–3 mins), add the oil and cumin seeds. Let them sizzle. Add the diced onion, turmeric and sauté for about 2 minutes until translucent. Stir in the rinsed rice and quinoa, salt, and broth. Give it a quick stir. Close the lid and Pressure Cook for 5 minutes. Once the timer goes off, allow a 5-minute Natural Pressure Release. Open the pot, let the rice sit for another 5 minutes to firm up, and then gently fluff with a fork.
6. Cook Turkey Patties: Remove turkey patty mixture from the refrigerator, and divide into 4 patties. Heat the vegetable oil in a skillet over medium heat. Add the patties to the skillet and cook until golden brown, about 3-4 minutes. Then flip the patties and cook for another 3-4 minutes, or until the internal temperature reaches 165F.
7. Assemble: To each bowl add the rice and arugula, then top with tomatoes and cucumbers, then add the turkey patty and top with the spice yogurt sauce and/or curry yogurt sauce.