Moroccan Turkey Meatcakes


  • 1 lb ground turkey (I use 93% fat-free)
  • 1/2 cup ground flaxseed
  • 1/2 cup plain Greek yogurt (I use 0% fat)
  • 1 tsp cinnamon
  • 2 tsp turmeric
  • 3/4 tsp pepper
  • 1/2 tsp nutmeg
  • 1/4 tsp cardamom
  • 1/4 tsp cloves
  • 1/2 tsp kosher salt
  • 1 T dried parsley


  1. Preheat oven to 425°F. Grease a 12 cup muffin tin with coconut oil.
  2. In a large mixing bowl, combine the turkey, flax, yogurt, spices, salt, and parsley.
  3. With clean hands, bring all of the ingredients together until well-combined, but do not overmix.
  4. With your hands create 12 evenly sized balls (a little larger than golf balls) and place 1 in each muffin cup. Flatten turkey cakes.
  5. Bake for about 15 mins or until tops have started to brown.
  6. Remove from oven and let turkey cakes cool in muffin tin.
  7. Remove from tin and serve. These keep well in the refrigerator for several days.