4 carrot, peeled and cut into thin batons
2 tbsp olive oil
2 tsp coriander seed
2 tsp cumin seed
400g turkey mince
25g gluten free breadcrumb
4 tbsp 0% fat lactose free Greek yogurt
1 tsp chopped chives
2 orange, segmented
large pack parsley, roughly chopped
Serves - 4
Heat oven to 220C/200C fan/gas 7. Tip the carrots into a roasting tin.
Toss in 1 tbsp olive oil, season and roast, stirring once, for 30 mins or so until tender.
Meanwhile, cook the quinoa following pack instructions, drain and put to one side.
Heat a large, non-stick frying pan and toast the seeds for 1-2 mins until aromatic.
Pop into a pestle and mortar and grind before tipping into a large bowl.
Add the turkey, gluten free breadcrumbs and seasoning, then mix. Shape into 12 small patties.
Heat the remaining oil in the same pan and fry the patties for 3-4 mins on each side until browned and cooked through.
In a small bowl, mix the lactose free yogurt with the chives.
Toss together the drained quinoa, orange segments, parsley and roasted veg and some seasoning. Serve with the patties and spiced lactose free yogurt.
Recipe adapted from: Good Food