I am all about staples. Some people have one, some have a handful. They're the go-to's. You know.....it could be your spaghetti and meatballs. Or maybe it's the chili you make every winter. Perhaps it is your mac-n-cheese with the recipe you got from your grandmother. I have staples, too! One of them happens to be mini-turkey patties with pan gravy over rice with a side salad. It is definitely one of my go-to's in a pinch and a staple when I just can't think of something new to make. HOWEVER COMMA, this particular night I had some Asian leftovers to get rid of - and you know me and leftovers!! So here's what I did: I made the staple, but with a twist. I created a new-but-old-go-to-staple!

This image is © 2015 by Life As She Does It. Please link back or credit if any content or images are used.

MINI-ASIAN TURKEY PATTIES

2 pnds ground turkey

1/4 cup oats

1 egg

1 tbs sea salt

1 tsp pepper

1 tbs garlic powder

1 tbs cumin

1 tbs Chinese five-spice

1/8 cup soy sauce

2 tbs extra virgin olive oil (evoo)

4 tbs extra virgin olive oil (evoo), for cooking

Mix everything down to second evoo in a bowl until just combined (see notes). With the side of your hand, score the meat mound into eight equal parts. Roll each one and flatten to a small patty. Sprinkle the four tablespoons of evoo into a pan and heat on medium for one minute. Place four patties at a time into pan and cook for 8 - 10 minutes on each side, or until cooked through and brown on each side. Let rest on paper towels and serve with pan gravy over rice.

NOTES: Do not mix too much or the meat can get tough. I use organic turkey for this recipe and it does seem to make a difference in flavor. I sauteed mushrooms and added atop the patty with gravy for a super-delish punch!

ASIAN BROWN PAN GRAVY

turkey patty bits and juices in the pan

2 tsp almond flour

1/2 tsp cornstarch

2 tsp brown sugar

4 tbs soy sauce

1 cup of your favorite broth (I use my home-made vegetable stock, but chicken broth works here as well)

sea salt, to taste

pepper, to taste

1 tbs butter

In the same pan the patties were cooked in on medium heat, pour almond flour, cornstarch, and brown sugar and cook for one minute. Turn up the heat to medium-high, add soy sauce and broth and bring to a boil, whisking constantly until thickened. Add sea salt and pepper. Remove from heat, add butter and stir, and let sit one minute before pouring over turkey patties and rice.

NOTES: I cooked the rice like usual, and once it was cooked just added a little diced red pepper, soy sauce and Chinese five-spice. For the salad, I used leftover baby bok-choy and Chinese radish and just added a little ground ginger and ketchup to some mayo and mixed it in with lettuce and green onion. SO YUM. And leftovers gone. Waste not, want not!