Ingredients

For the turkey patties

  • 1 banana shallot
  • 1 lemongrass stalk, finely chopped
  • 1 tbsp finely grated fresh ginger
  • 2 garlic cloves, crushed
  • 1 red chilli, finely chopped
  • 1 lime, zested
  • 15g coriander, finely chopped
  • 14g fresh mint, finely chopped
  • ½ tbsp soft light brown sugar
  • 1 tbsp fish sauce
  • 500g 7% fat turkey thigh mince
  • ½ tbsp vegetable oil

For the rainbow slaw

  • 1 medium courgette
  • 1 large carrot, peeled
  • ½ Chinese leaf cabbage, finely shredded
  • 1 lime, juiced
  • 1 tbsp rice vinegar
  • 1 tbsp reduced-salt dark soy sauce
  • 1 tbsp sesame oil
  • 2 spring onions, finely sliced
  • 15g chives, finely chopped

For the satay sauce

  • 100g smooth peanut butter
  • 1 tbsp reduced-salt dark soy sauce
  • 1 lime, juiced
  • ½ tsp grated fresh ginger

To serve

  • 2 tbsp roasted unsalted peanuts, roughly chopped
  • 1 lime, chopped into wedges

Method

  1. 1

    Preheat the oven to 200°C/fan 180°C/gas mark 4. Place the shallot, lemongrass, ginger, garlic, chilli, lime zest, coriander, mint, sugar and fish sauce in a small food processor and blitz until finely chopped. Mix with the turkey mince and shape into 4 patties.

  2. 2

    Spiralize the courgette and carrot on the finest setting and mix with the Chinese cabbage, lime juice, rice vinegar, soy sauce, sesame oil, spring onions and chives.

  3. 3

    Heat the oil in a wide non-stick frying pan and fry the burgers for 3-4 minutes on each side, until golden brown. Place on a tray in the oven for 8-10 minutes, until completely cooked through.

  4. 4

    Meanwhile, combine the ingredients for the satay sauce with 150ml warm water, until it has a smooth enough consistency for dipping and pouring. 

  5. 5

    Divide the slaw and burgers between 4 plates, then drizzle over the satay sauce and serve with the chopped peanuts and lime wedges.

Nutritional Details

Each serving provides
  • Energy 1964kj 469kcal 23%
  • Fat 27.0g 39%
  • Saturates 4.3g 22%
  • Sugars 10.0g 11%
  • Salt 2.0g 33%

% of the Reference Intakes

Typical values per 100g: Energy 532kj/127kcal

Each serving provides

13.3g carbohydrate 5.7g fibre 40.5g protein

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