750g Steggles Turkey Breast Steaks, roughly chopped
½ cup roughly chopped kale, cut out stalk
1 teaspoon finely grated lemon rind
1 clove garlic, crushed
1 shallot, roughly chopped
Salt and pepper to season
1 egg, lightly beaten
1½ cups cooked quinoa
Place the turkey, kale, lemon rind, garlic and shallot in a food processor. Process using the pulse button until mixture is chopped and combined, but still has some texture. Transfer to a bowl. Season with salt and pepper.
Stir through the egg. Place the quinoa on a large plate. Roll 2 tablespoons of turkey mixture into a ball, roll in quinoa. Place on a lightly greased wire rack set over a baking tray. Repeat with remaining mixture and quinoa.
Bake in 200°C preheated oven for 20-25 minutes or until balls are lightly golden and just cooked through.