Forget sliders. These little appetizers are lighter and healthier, and are designed to be part of a paleo party small bite theme. This cucumber basil pesto adds a burst of freshness and vivacity to the turkey patties.

There’s a nice crunchiness via onion and jalapeño bits, which adds a bit of texture and flavor to the meat. When cooking the patties, take note. They are a little fragile, so make sure oil covers the bottom of the pan to ensure they don’t stick. Patties should be white halfway up the side before flipping. Run a spatula or fork under the patties while cooking for extra insurance.

As for the pesto, prepare the cucumbers ahead of time, but don’t make the pesto till ready to serve. I made mine the night before and it did not keep its pretty green color, though it still tasted mighty fine.

MAKES 24 BITES

MAKE THE TURKEY PATTIES

1 LB ground turkey breast

1 egg

1/2 tsp Worcestershire sauce

1/2 small red onion, minced

1/2 jalapeño, minced

1 clove garlic, minced

1 1/2 TB parsley, minced

1/4 tsp salt

1/8 tsp pepper

2 TB nutritional yeast

almond oil

With a fork combine all ingredients, except oil, in a large bowl. With wet hands (the mix may be kind of sticky) take a small amount that fits in the palm of your hand, make a ball, then flatten. Size should be roughly 2 inches x 1/2-inch thick (two bites). Get a big skillet hot, add 1/8-inch oil to the pan, then add patties. Cook for 2 1/2 min, till nice and brown, then flip and brown other side. Let drain on a paper towel.

hobnobmag recipe Turkey Patties Topped with Cucumber Basil Pesto

GET OUT THE FOOD PROCESSOR… PREPARE THE CUCUMBER

2 cucumbers, peeled

1 tsp salt

Cut cucumbers in half lengthwise and remove seeds with a spoon. Cut these in half and grate in the food processor. Move to a platter, sprinkle with salt and let it sit for about one hour. Transfer to a strainer and squeeze out as much liquid as possible, then place in a bowl. (If doing this part ahead of time, place cucumbers in an airtight container in the fridge till ready to use)

MAKE THE PESTO

3 cloves garlic, chopped

1 1/2 CUPS basil leaves

3/4 CUP mint leaves

1/2 CUP pine nuts, toasted on a hot skillet

1 tsp fresh thyme leaves

1/2 CUP EV olive oil

cucumbers

Pulse together in a food processor. Add to the cucumbers and mix thoroughly.

Want more paleo party recipes? See them in our theme 21 Purely Paleo