This is a perfect way to use up the last of the veggies before your next trip to the market. The night before I cooked mashed potatoes because my potatoes were sprouting. I cut away the sprouts and boiled them up. When they were cooked to being tender enough to put a fork in easily without them falling apart, I drained off the water. For each potato, I added 1/4 tsp of garlic powder, 1 TBSP of butter and 1 TBSP of sour cream . When it was all mixed up, I added dried dill weed, salt and pepper to taste. They were tasty, but if I am going to make mashed potatoes, I always make enough for patties the next day. To make them, heat your griddle to medium and spray lightly with oil. Make the patties by hand, shaping them to about the size of a quarter-pound burger and put them on the griddle to cook. It takes about 8-10 minutes per side for them to brown to a nice crisp, more than enough time to make the saute.
For the saute, first put 1 TBSP of olive oil in your pan and heat it medium, adding 1/4 of an onion, chopped. Add a few leaves of tarragon and 3 cloves of garlic. Add 6 oz. of ground turkey (more or less – I added 1/4 of a pkg. from the store.) After the turkey was close to done, I added 1/4 cup of white wine and started adding veggies in order of the time they need to cook. I pulled out the use it or lose it veggies on their last legs. The mushrooms were a bit dry, so I added them earlier than I usually would so they had time to soak up some juices. Here’s a hint, never store your mushrooms in plastic. Put them in a paper bag. They may dry out, but they won’t spoil and you can soak them a bit to reconstitute them and they will be fine.
I used about 5 asparagus spears, cutting off the ends and chopping them into 1 inch lengths. A few bits were questionable so I tossed them. Putting a lid on I let that cook while I cut the squash. I had a summer squash and a zucchini that I chopped up though I only used 1/2 the zucchini as the rest was too far gone. I tossed those in and put the lid back on while I chopped up a tomato. Before adding the tomato, I added 2 TBSP of dijon mustard and stirred that in. Then I put the tomato in and put the lid on and let it simmer. It finished a bit before the patties were ready so I turned the heat down to low and kept it warm while I waited for the patties to crisp up.
When they were done, I put two on my plate with the saute. The saute actually made enough for three servings, so I stores some for later along with the extra patties I had cooked.