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updated: 9/7/2012 2:22 PM

Turkey Cakes with Tomacado Sauce

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  • Gary Midkiff turned ground turkey, tomatillos, wheat berries and coconut milk into Turkey Cakes with Tomacado Sauce.

       Gary Midkiff turned ground turkey, tomatillos, wheat berries and coconut milk into Turkey Cakes with Tomacado Sauce.
    George LeClaire | Staff Photographer


Turkey Cakes

cup raw wheat berries

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1 large onion (peeled and sliced)

3 tablespoons butter

1 tablespoons olive oil

teaspoon salt

1 teaspoon sugar

2 pounds ground turkey breast

2 eggs

cup 365 Everyday Value coconut milk

teaspoon salt

1 teaspoon curry powder

1 teaspoon paprika

cup plain white bread crumbs

Tomacado Sauce

1 avocado (skin and pit removed)

3 large tomatillos (husks and skins removed)

2 tablespoons 365 Everyday Value coconut milk

teaspoon curry powder


4 cups chopped lettuce

2 cups chopped cilantro

6 tablespoons crumbled blue cheese

For the turkey cakes: Heat oven to 350 degrees. Grease a standard, 12-cup muffin tin.

Boil wheat berries for 1 hour in 2 quarts of salted water. Drain and set aside.

In a large skillet, caramelize onion with butter, oil, teaspoon salt and sugar. This should take 30 minutes. Drain off oil and chop.

Add the chopped onions to a large bowl with the turkey, eggs, coconut milk, teaspoon salt, curry, paprika, bread crumbs and drained wheat berries. Mix until well blended.

Spoon mixture evenly into 12 muffin cups and bake for 35 minutes. Remove cakes from tin and keep warm.

For the Tomacado Sauce: Put avocado, tomatillos, coconut milk and curry powder into food processor and blend until thoroughly mixed.

To serve: On each plate put 1 cup of chopped greens and top with 1 tablespoon of blue cheese, put 2 turkey cakes on plate behind salad. Spoon sauce over salad and turkey cakes.

Serves six.

Cook's notes: Wheat berries and caramelized onions may be cooked in advance and refrigerated, in which case serving day preparation time is 45 minutes.

Serves six.

Gary Midkiff

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