{the stuff}

2 tbsp red palm oil

1 medium red onion, diced

1 fire roasted red pepper, diced

2 garlic cloves, minced

1 tsp sea salt

½ tsp black pepper

½  tsp thyme

1 tbsp dried oregano

½ tsp crushed red pepper flakes

2 cups frozen chopped kale

1 tbsp brown miso paste

¼ cup of water

0.5 kg of ground turkey

½ cup of cooked quinoa

½ cup ground flax

1 egg

{How-to}

Preheat oven to 375 degrees.

Cook onions in 1 tbsp of red palm oil until translucent.

Add garlic and roasted red pepper. Cook for another few minutes over medium-low heat.

Add all spices, kale, miso and water. Cook, stirring frequently, until miso paste has dissolved and water has evaporated. Approximately 10 minutes.

Remove from heat and allow to cool.

In a large bowl, mix uncooked turkey, cooked quinoa, flax and eggs. Using your hands is best.

Once kale mixture has cooled enough to handle, mix it into the turkey. Form into balls and place onto lined, greased (with remaining palm oil) baking sheet.

Bake for 25 minutes, flipping once after 15 minutes.