Throwing together nourishing meals quickly can be a challenge. The aspect that I find often takes the most thought, mess, and time is protein, especially if you do eat meat. One easy fix for this is making a batch of meat patties which can take just a few ingredients, be ready in under 30 minutes and store perfectly in the fridge (or freezer) to be thrown on salads, roasted vegetables, grain + herbs, or noodle bowls, to create a filling meal. The top are lamb, but I also make them with ground turkey, chicken, pork and bison.
- 1 lb of ground lamb (turkey, chicken, pork, bison)
- 1 tbsp dijon mustard
- 1/4 cup finely chopped fresh parsley and/ or cilantro
- salt + pepper to taste (start with 1/4 tsp)
- Olive Oil for frying
The recipe is simply the ground meat mixed with dijon, finely chopped herbs, mustard and salt. Form the meat mixture into small balls and flatten slightly. Set a pan on medium high heat, and add a small amount of olive oil. Once shimmering place the patties down. They should sizzle, once a browned crust forms flip them and continue cooking.
While I would offer lengths of time, it can really be so dependent on your pan, and the heat, so you'll have to keep an eye. The patties are done when they offer resistance to being poked. Remove them from the heat and let rest for a few minutes and check doneness again by cutting one open and ensuring the juices run clear. If your patties aren't fully cooked you can also place them in a 350 F degree oven for 5 to 10 minutes.
I've also entirely baked them, which wont offer as nice of a crust, but works just fine. And will likely take about 15-20 minutes, one indicator is when juices start to flow out clear.
This is the most basic template (you could even make them without herbs in a pinch), but you can also add on, for example, adding a tsp of sumac to the lamb for a middle eastern flavor great with hummus and greek salad, asian 5 spice to ground turkey for a Vietnamese rice noodle and slaw bowl, or cumin to ground chicken for a burrito bowl.