The Seattle weather this winter has been quite warm in comparison to other years. The weather has been gentle on my organic garden, in which, the kale and chard are growing beautifully. When I say warm in Seattle, we are talking in NW terms of warm (50 degrees). I'm dreaming of being back in my home State of Southern California with warm weather and visualizing my organic garden in full abundance of all the vegetables we enjoy eating. Kick, kick nudge, nudge.....back to reality, I'm in Seattle, back to turkey and kale.
This recipe is easy to prepare and very tasty. Think outside the box, make these ahead and leave them in the refrigerator for your kids to snack on, eat for breakfast, lunch, or just to have some cooked delicious protein on hand when you get a craving for junk food. I made these for a catering party as appetizers and the clients loved them. I assure you your kids will like these as well.
Sadie's Turkey Sliders hugged with Kale
Makes about 12-14 sliders
1 pound of fresh ground turkey
1 egg, beaten
1/4 cup panko
1 teaspoon soy sauce (I prefer the organic, no msg and gluten free san-j brand)
1 teaspoon cumin
1 teaspoon coriander
1/4 teaspoon cinnamon
1/4 teaspoon turmeric
dash of ground cloves
1 teaspoon Hungarian Paprika
1 teaspoon brown sugar
salt and pepper
NOTE: You can use any spices or herbs as you wish
7 Kale leaves
Preheat oven at 350*F
Combine turkey, beaten egg, panko, soy sauce and the rest of the herbs together. Make small balls (2-3 ounces) and flatten out the slider. Place on a sheet pan and bake for 20-25 minutes until golden brown on both sides.
While Turkey Sliders are in the oven; place kale leaves in the microwave for about 30 seconds to 1 minutes to soften (do not overcook them in microwave). Sprinkle some sea salt on softened kale. Cut kale from top to bottom and remove the center membrane. 1 leaf will become two ribbons for your sliders.
When the sliders are cooked, take one ribbon of kale and wrap around turkey slider and tie a knot. Serve with your favorite sauce, buns or no buns.