Jerk Turkey Patties with a Yoghurt Dip

The wonderful thing about making something like a jerk paste - is that it can sit in the fridge for 10 weeks or so, minding its own business. And one night you really fancy something with a kick - and there it is. Making this one of the tastiest and simplest meals around.

You literally just add it to whatever mince you have, no other seasoning needed as jerk already has all the flavour. Pan fry in the smallest amount of oil and you can serve with a dip, salad, flatbreads, mashed potatoes, coleslaw... anything! And if you do use turkey - its still low fat, as long as you are gentle with the oil when frying.

I have added my recipe for jerk seasoning paste here. As long as you have a food processor - it takes 5 minutes to make. Pop it in a clean jar and have it waiting in the fridge for one of those nights when you want tasty, spicy and best of all - easy food.

Ingredients:

500g turkey mince
4 tbsp. jerk seasoning paste (recipe below)
a little oil.

Simply mix the paste into the mince and leave to marinate in the fridge for 1/2 hour. Then shape into patties and fry. Drain on kitchen paper.

Mix some natural yoghurt with freshly chopped coriander or parsley and serve with the spicy patties.


For the Jerk Seasoning:

Ingredients:
20g Ground Allspice
180g soft brown sugar
7 garlic cloves
7-8 scotch bonnet chillies
1 tbsp. dried thyme
180g spring onions (scallions)
1 tsp. cinnamon
half a tsp. nutmeg
a little salt & pepper
Soy sauce

Method:

Simply put all of the ingredients apart from the soy sauce into  food processor. Process until all finely chopped and is a thick paste. Add about 2 tbsp. soy sauce to loosen a little, blend again, and its done.

Now you can marinade chicken, fish... anything you like. Don't forget though - its pretty spicy, so make sure you serve it with a nice cooling coleslaw or yoghurt dip!

This marinade keeps well in the fridge for about 3 months.