Turkey hambagu with sweet-sour sauce and rice

Ingredients

For 1 serving

• Ground turkey140 g
• Onion40 g
• Breadcrumbs10 g
• White rice60 g
• Broccoli150 g
• Ketchup1 tablespoon
• Worcestershire sauce1 teaspoon
• Peanut oil1 teaspoon
• Black pepperto taste
• Saltto taste

Contains: gluten, nuts, fish,

In season: October – March

Method

1. Rinse the rice until the water runs clear, put it in a small pan with water to cover by about a finger's width, bring to the boil, cover and cook over the lowest heat for 15 minutes until absorbed.
2. Meanwhile, cut the broccoli into florets and steam them for 6 minutes, until tender but still green.
3. Very finely chop the onion and knead it with the minced turkey, breadcrumbs, a pinch of salt and some black pepper until firm; with wet hands shape an oval patty about 2 cm thick, with a slight dip in the centre so it doesn't puff up.
4. Heat the groundnut oil in a frying pan over medium heat and cook the patty covered for 5 minutes per side, until browned and the juices run clear when pressed.
5. Add the ketchup, Worcestershire sauce and 2 tablespoons of water to the pan and let it thicken for 1 minute, turning the patty in the sauce until glossy.
6. Serve the patty coated in the sauce, with the rice and broccoli.