Turkey And Sweet Potato Patties With Fresh Fruit Salsa

Recipe Ingredients

		Turkey and Sweet Potato Patties
		Refrigerated butter-flavored cooking spray - as needed
1		Onion - (4 oz) - finely chopped (small)
1 cup	237ml	Mashed cooked sweet potatoes
1 1/2 cups	139g / 4.9oz	Minced cooked turkey
1/4 cup	49g / 1.7oz	Egg substitute
1 teaspoon	5ml	Grated orange rind
1/4 cup	36g / 1.3oz	Walnuts - finely chopped
6 cups	660g / 23oz	Mixed baby greens
		Fresh Fruit Salsa
1		Navel orange - (8 oz) - peeled, segmented,
		And chopped, plus any juice from orange
1		Granny Smith apple - (8 oz) - cored, chopped fine
1		Scallion, white part and 2" green - chopped
4 oz	113g	Red bell pepper - minced
2		Jalapeño chile peppers - seeded, minced
1 1/2 tablespoons	22ml	Fresh lemon juice
3 tablespoons	45ml	Olive oil
1/2 teaspoon	2.5ml	Salt - (optional)
1		Sugar substitute

Recipe Instructions

Lightly coat a large nonstick saute pan with cooking spray; add the onions and cook for 8 minutes, stirring occasionally, until they begin to color and are reduced by a third.

In a large bowl place the mashed sweet potatoes, cooked onion, turkey, egg substitute, and orange rind. Mix well.

Place the chopped walnuts on a sheet of waxed paper. Form the potato-turkey mixture into 8 small patties and lightly coat with walnuts (the nuts will not totally cover the patty surfaces). Place patties on a waxed paper-lined baking sheet; cover with foil and refrigerate at least 3 hours. Wash and chill the greens.

While the patties are chilling, combine the chopped orange and any residual juice, apple, scallion, red pepper, jalapeños, lemon juice, olive oil, salt (if using), and sugar substitute. Stir to combine and set aside.

Just before serving, lightly coat a nonstick skillet with cooking spray. Saute the patties over medium-high heat, turning once, until the walnuts begin to brown and the patties are cooked through.

To serve, divide the greens between 4 plates. Place 2 patties on top of each and top with 1/4 cup of the salsa. Pass the remaining salsa in a small serving bowl.

This recipe yields 4 servings.

Exchanges Per Serving: 2 Lean Protein, 3 Carbohydrate (1 1/2 Bread/Starch, 1 Fruit, 1 Vegetable), 2 Fat.

Nutrition Facts: 411 calories (39% calories from fat), 22 g protein, 18 g total fat (2.8 g saturated fat), 43 g carbohydrate, 8 g dietary fiber, 40 mg cholesterol, 98 mg sodium.

Source:
Diabetic Recipes at http://www.diabetic-recipes.com

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