Rush Hour Bento

This morning I was in a mad dash! My friend Carina asked if I wanted to go to the farmers market with her (of COURSE I do!) and I realized I had to get moving if we were going to make it in time. So this bento was made with the utmost haste. But really, I think it turned out beautifully.

There's steamed corn from the Santa Rosa Original Certified Farmers Market, steamed edamame, an orange tomato and a red cherry tomato, inarizushi stuffed with plain rice, two turkey patties, and a few pretzels.

Bento Stash made this bento possible! I literally was able to throw this together and take a picture in 10 minutes. Yay! I also posted this on the What's For Lunch Wednesdays blog hosted by Shannon. Check it out for great bento ideas!

Here's the recipe for the turkey patties, which I modified from a post by Debra at hapa bento:

Recipe for Turkey Patties

4 oz ground turkey meat

1 pinch salt

1 quail egg yolk (or part of a chicken egg yolk)

1 tsp soy sauce

1 tsp sugar

1 green onion, minced

1 tsp sesame seeds

a few drops of toasted sesame oil

1 pinch powdered ginger

1/2 tblsp corn starch

vegetable oil for frying

Mix together all ingredients except vegetable oil in a bowl. Form golf ball sized balls and slightly flatten them from the mixture. Heat vegetable oil over medium-high heat. Add turkey patties and cook for about 2 or 3 minutes on one side. Check to make sure patties have browned a bit, then flip patties over and cover with a lid. Finish cooking for another two minutes or so, until patties are cooked through. Makes about 5 patties.