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1. Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper. Squeeze the grated sweet potato in a clean towel to remove excess moisture.
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2. In a large bowl, combine the ground turkey, sweet potato, egg, rolled oats, garlic powder, onion powder, dried sage, dried thyme, smoked paprika, ground allspice, kosher salt and black pepper. Mix gently until just combined to keep the patties tender.
1.5 lb Ground turkey,
2 pieces Sweet potato, peeled and finely grated,
1 piece Egg,
0.5 cup Rolled oats,
1 tsp Garlic powder,
1 tsp Onion powder,
1 tsp Dried sage,
0.5 tsp Dried thyme,
1 tsp Smoked paprika,
0.2 tsp Ground allspice,
1.5 tsp Kosher salt,
0.5 tsp Black pepper
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3. Divide the mixture into 12 portions and shape each into a patty about 1.5 cm (0.5 in) thick. Brush the tops lightly with olive oil and arrange on the baking sheet.
2 tbsp Olive oil
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4. Bake for 10 minutes, flip, and bake another 10 to 12 minutes until golden and cooked through to an internal temperature of 165°F (74°C).
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5. Cool the patties completely on a rack, about 20 minutes. Freeze them in a single layer on a tray for 1 hour, then wrap individually and store in a freezer bag for up to 3 months.
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6. For the oatmeal, bring the water and a pinch of salt to a boil in a medium pot. Stir in the rolled oats for oatmeal and ground cinnamon, reduce the heat and simmer 5 minutes, stirring occasionally, until creamy.
1.5 cup Rolled oats for oatmeal,
3 cup Water,
1 tsp Ground cinnamon,
1 pinch Pinch of salt for oatmeal
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7. Reheat frozen patties in the microwave for 1 to 1.5 minutes, or in a 350°F (175°C) oven for 12 minutes, until steaming hot throughout. Divide the oatmeal into 6 bowls, top with banana, blueberries and maple syrup, and serve alongside two patties each. Keep the meal dairy-free to respect kosher meat and dairy separation.
2 pieces Banana, sliced,
1 cup Blueberries,
2 tbsp Maple syrup
