Cal Smart Zesty Soy Turkey Patties

Meanwhile, halve zucchini lengthwise, then cut into 1/2-inch half-moons.Core, then cut pepper into 1-inch pieces. Thinly slice green onions, keeping green and white parts separate. Zest, then juice half the lime (whole lime for 4 ppl). Reserve 2 tsp (4 tsp) soy sauce mirin blend in a medium bowl. Set aside.Stir together remaining soy sauce mirin blend, 1 tsp (2 tsp) lime juice and 2 tbsp (4 tbsp) water in a small bowl.

When potatoes have roasted for 10-11 min, remove the baking sheet from the oven.Push potatoes to one side of the baking sheet. Add zucchini and peppers next to potatoes. Season veggies with remaining garlic salt, then drizzle 1/2 tbsp (1 tbsp) oil over veggies. Season with pepper, then toss to combine, keeping potatoes and veggies separate. Continue roasting in the middle of the oven until all veggies are tender.

Meanwhile, heat a large non-stick pan over medium heat. Add turkey, crispy shallots and 1/4 tsp (1/2 tsp) salt to the medium bowl with reserved soy sauce mirin blend. Season with pepper, then combine.Form mixture into four 1/2-inch-thick patties (8 patties for 4 ppl).When the pan is hot, add 1 tbsp (2 tbsp) butter, then swirl the pan to melt.Add patties. Cook, flipping halfway through, until cooked through, 3-4 min per side.**Transfer to a plate.

Add 1/2 tbsp (1 tbsp) butter and green onion whites to the same pan. Cook, stirring often, until fragrant, 30 sec.Add soy-lime mixture from the small bowl. Cook, stirring often, until sauce thickens slightly, 1-2 min. (TIP: Add 1 tbsp water to the pan if sauce thickens too quickly.)Remove from heat, then add lime zest.Return patties to the pan, then flip to coat.