I have so many reasons for loving this recipe. Normally, one would use an egg and bread crumbs as a binder to hold patties together, but I swapped both of those for a flax egg. Using just a single protein in a meal reduces metabolic waste, and flax adds fibre so…bonus!!

This recipe is versatile. I used blueberries and thyme from my garden, but apple and ginger would be a fab combo to try.

Double or triple this recipe to batch cook a whole bunch as they freeze really well. Pop a couple out when you’re gearing up for breakfast, or serve them alongside a salad for lunch. Either way, get ready for delicious bursts of blueberry and satisfying lean protein that will fuel you for hours. Here is what you need:

Ingredients

• 1 package of lean, ground turkey
• 1 C frozen or fresh blueberries
• 1 Tbsp ground flax
• 2 Tbsp water
• 1 tsp thyme
• 1 tsp rosemary
• sprinkle of sea salt and pepper
• olive or coconut oil for frying

Method

• Add water to ground flaxen let sit for 10 minutes to thicken (this becomes your egg replacement)
• Add turkey, blueberries, herbs, salt and pepper to a mixing bowl and stir together
• Pour in flax “egg” and combine well into mixture
• Form into 8-10 patties
• Fry for apron 8 mins on each side, or until cooked through

Comment below if you try this recipe and what herbs and fruit you added in! Watch me make it on Instagram here.

Enjoy,

Jen xo