St Pat's Day Paddies

• 20 ounces lean ground turkey
• 16 ounces lean ground beef
• 2 cups textured soy protein granules (TVP)
• 2 cups boiling water
• 15 14 ounces black beans
• 2 eggs (beaten)
• 1 yellow bell pepper (chopped)
• 2 carrots (shredded)
• 2 cups spinach (chopped)
• 1 garlic clove (elephant ear size, thinly sliced)
• 1 tablespoon basil
• 1 tablespoon sodium-free seasoning (McCormick Perfect Pinch)

1. In a large bowl, pour boiling water over the Textured Vegetable Protein (TVP) granules covering all completely to soften.
2. Meanwhile slice the garlic, shred the carrots and chop the peppers and spinach.
3. Add vegetables to the TVP mixture.
4. Add the beans, ground meats, eggs and seasonings and mix well.
5. Form each paddy into a ball that comfortably fits in the palm of both of your hands.
6. (Mine end up weighing about 3.5 ounces per ball).
7. Place on wax paper and continue shaping until all are completed.
8. Tear approximately 24 pieces of wax paper (one paddy per sheet) and keep stacked in a pile.
9. Place one ball on the top sheet and flatten with the palm of your hand.
10. Form into a neat paddy.
11. Bring up all four corners of the wax paper to "wrap" the paddy for freezing.
12. Repeat for all Paddies.
13. Stack wrapped paddies in a plastic gallon size freezer bag (12 per bag).
14. When ready to cook, heat oil in a fry pan on high, add the paddy and cover with a lid.
15. Reduce heat to medium and cook for 2-3 minutes.
16. Flip paddy and cover frying for 2 to three minutes more.
17. Serve on a toasted bun with your favorite condiments.
18. Enjoy!

lean ground turkey, lean ground beef, textured soy protein granules, boiling water, black beans, eggs, yellow bell pepper, carrots, spinach, garlic, basil

Taken from www.food.com/recipe/st-pats-day-paddies-476437 (may not work)