Turkey Burgers & Red Coleslaw

Preparation time = 15 minutes

Cooking time = 25 minutes

Ingredients
1 tbsp oil

1/2 onion, finely chopped
1 carrot grated
1 tbsp chopped fresh coriander
1 tsp garam masala
1 tsp turmeric
½ tsp chilli powder
100g British turkey mince
1 slice of bread - fresh white bread crumbs
1 Granary bread rolls
Mixed spinach , onion slices and tomato wedges to serve
Salt and black pepper

Method
Heat the oil in a large non-stick frying pan and fry the onion for a few minutes until softened. Transfer to a bowl, add the herbs and stir well.
Make bread crumbs by grating the slice of bread.
Add the minced turkey, breadcrumbs and seasoning. Mix well to form a soft mixture, an egg can be added to bind if required.
Divide into burger sized portions and chill until required.
Cook in frying pan / griddle pan if available for 25 minutes, turning occasionally.

Split the granary roll. Fill the roll with salad of your choice, e.g. spinach, tomato and onion slices and then the cooked burger. Serve immediately.
Tip
Once cooled any spare burgers can be placed in the refrigerator for consumption the next day or in the freezer for another day.

Red Coleslaw

1/4 red cabbage finely shredded

1 small red onion finely sliced
2 carrots grated
10 radish finely sliced or grated
(1 red apple - optional)
1 tbsp lemon juice
3 tbsp low fat fromage frais


Combine all the ingredients and serve on the side.

Melanzana parmigiana

Ok so this week has already turned out decidedly Italian but this is one of my favourites in our local Italian so I 'm giving it a go before the aubergines walk out of the fridge themselves.

Not too sure how this will fair with my favourite critics but hey ho, I'll be full and happy even if they are starving!

Ingredients

Olive oil

3 large aubergines (eggplant if you are that way inclined)

2 x 400g tins of tomatoes (or a jar of passata with basil (680g) if you're short on time)

2 cloves of garlic (or a good squirt of my new bast friend - garlic puree in a tube)

Handful of basil leaves (if not using passata)

2 mozzarella balls (sliced)

grated parmesan (or cheaper alternative)

Method

1) Preheat the oven 180C/160C fan assisted / Gas Mark 4. Heat 2 tbsp olive oil in a saucepan and cook the garlic for about 2 mins, add a pinch of cinnamon and the tomatoes and simmer until thickens - approx. 15 mins. Stir in the basil if using seperately.

2) Slice the aubergine length ways , about 1/2 cm thick and chargrill until cooked through (you can also do this in a non stick pan). (This is the most time consuming part of the recipe as you can only cook the slices in fairly small batches but is worthwhile in the end).
3) Layer the sauce mix, aubergine and mozzeralla slices in an oven proof dish, starting with the sauce. You should have enough for about 3 or 4 layers ending in a layer of sauce.

4) Sprinkle with freshly grated parmesan and bake until bubling and golden (approx. 30-40 mins)

Serve with cristy bread and a salad.

Approximate Nutrition per serving (recipe serves 4)

Energy 416 kcal

Protein 18.5g

Carbohydrate 10.5g

Fat 33.7g of which saturates 11.7g

Fibre 5.5g

Salt 1.0g

Approximate price £4.10