Smoky Turkey Patties with Coconut Rice and Mango Chutney

These smoky turkey patties are packed with warm spices like cinnamon and chili powder, then seared to perfection and glazed in a sweet and tangy sauce. Served over creamy coconut rice with tender roasted carrots and a bright mango chutney, this dish brings a perfect balance of sweet, smoky and spicy flavors to your table.

Ready in just 35 minutes, this recipe is ideal for a weeknight dinner that feels special. The combination of textures and tastes will transport you to the Caribbean without leaving your kitchen.

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Ingredients

10 ounce Ground TurkeyView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

12 ounce CarrotView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried ThymeView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon Chili PowderView ingredient guideLike ingredientDislike ingredient

2 unit KetchupView ingredient guideLike ingredientDislike ingredient

1 unit Coconut MilkView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon CinnamonView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sweet and Smoky BBQ SeasoningView ingredient guideLike ingredientDislike ingredient

2 ounce Mango ChutneyView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.75 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

6 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Heat a drizzle of oil in a small pot over medium-high heat. Add rice; cook, stirring, until grains are coated and translucent with a white center, 30-60 seconds. Shake coconut milk well, then add to pot along with ⅔ cup water, a pinch of salt and a pinch of sugar. Bring to a boil, cover, reduce heat to low and cook until tender, 15-18 minutes. Keep covered off heat.
2. While rice cooks, wash and dry produce. Trim, peel and cut carrots diagonally into ¼-inch pieces. Trim and thinly slice scallions, separating whites from greens. Toss carrots on a baking sheet with a drizzle of oil; season with salt and pepper. Roast on top rack until tender, 15-20 minutes.
3. In a small bowl, combine BBQ seasoning, thyme, half the cinnamon, ½ tsp chili powder, ½ tsp sugar, 1 tsp salt and pepper. In a large bowl, combine turkey, panko, scallion whites, half the spice mixture, ½ tsp salt and pepper. Mix gently until combined. Form into 6½-inch-thick patties.
4. Heat a drizzle of oil in a large pan over medium-high heat. Add patties; cook until browned and cooked through, 2-3 minutes per side. Transfer to a plate. Wipe out pan.
5. Heat 1 TBSP butter in the same pan over medium heat. Add remaining spice mixture; cook, stirring, until fragrant, 15-30 seconds. Stir in ketchup and ¼ cup water. Return patties to pan; turn to coat and heat through, 30-60 seconds.
6. Fluff coconut rice with a fork. Divide rice and roasted carrots between shallow bowls. Top rice with patties. Drizzle with remaining glaze; top with mango chutney and scallion greens. Serve.

Recipe Tips

FAQ

Can I use ground chicken or pork instead of turkey?

Yes, ground chicken or pork can be substituted for turkey with similar results.

What can I use instead of mango chutney?

You can substitute with apricot jam or a sweet fruit chutney.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave.