Turkey Kale Cutlets Recipe

As we are transitioning to our 'Cure Tooth Decay Diet', I still have many things left in the fridge that I will probably no longer buy, like ground turkey from Trader Joe's. Why? Because I don't really know where it comes from. Because I don't know what those turkeys grew up eating. Because it was probably corn and soy. How do I know if it was GMO or not? I don't. This recipe works for any ground meat and is very simple, just the way we like things around here. I will probably use it when we get ground meat from our local farmer. Meanwhile, we're not ones to throw out food, so we're emptying our freezer to prep it for the 1/4 cow we'll be picking up soon! Oy!

One pound of meat usually makes about 15 to 18 medium cutlets. This lasts our family of 4 two days. We're all about left-overs, I always try to cook something that will last two meals, otherwise I wouldn't be able to find time for work. The kale adds a nutritious punch and it's barely noticeable if you chop it fine, great for picky kids.

Ingredients:

1 package ground turkey or other meat (serves 4-5 people)
1 cup finely shredded kale
1/2 onion finely chopped

1 egg
salt, pepper, seasoning
1/4 cup coconut oil for frying

Directions: 

1. Prepare a pan with coconut oil ready for frying. I usually set it on medium-low until I am ready to fry. 

2. Mix all ingredients together well. Turn heat to medium-high. 
3. Form balls with your hand about 1 or 2 inches in diameter. Place in hot pan and press to flatten a little, fry for 8-10 minutes on one side, flip and fry for 8 minutes on other side. Cover and let cook for 5 minutes to heat through. 
4. Serve with your choice of side. Leftovers are great to put in sandwiches and they are even delish eaten cold for a snack! Kids like them :)

If you make this recipe, we would love to know what you served it with or if you put a different spin on it! If you adapt this recipe and post it on your own blog, please link to Eco-Babyz, we would appreciate it :)