Thai Turkey Cakes with Cucumber Quinoa Salad

Thai Turkey Cakes with Cucumber Quinoa Salad

Ready in 35 minutes • Serves 2
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, December 13, 2015.
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This is a serves 2 recipe, extra for you, or for two!

Ingredients

THAI TURKEY CAKES

  • 300g turkey mince
  • 3 tablespoons panko bread crumbs
  • 1½ teaspoons Thai green curry paste
  • 1 tablespoon lemon juice
  • 1 tablespoon coconut milk
  • 2 teaspoons fish sauce
  • 1 clove garlic, minced
  • 1 teaspoon finely grated ginger
  • 100g green beans, ends trimmed, very finely sliced
  • 1 tablespoon oil

CUCUMBER QUINOA SALAD

  • ¾ cup water
  • ¼ teaspoon salt
  • ½ cup quinoa
  • ½ Lebanese cucumber
  • ¼ baby cabbage
  • 2 spring onions

DRESSING

  • 1 teaspoon oil (e.g. peanut or olive)
  • 2 teaspoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 teaspoon fish sauce
  • 1 teaspoon runny honey

DIPPING SAUCE

  • 2 teaspoons soy sauce
  • 2 teaspoons sweet chilli sauce
  • 2 teaspoons rice vinegar
  • 1 teaspoon fish sauce
  • 2 tablespoons coriander leaves, to serve

Steps

  1. BBQ hot plate to medium (if using).
  2. In a medium bowl, mix all Thai turkey cake ingredients (except oil) thoroughly with clean hands. Shape into 6 even patties using a ¼ cup measure. Place on a tray and refrigerate for a few minutes while you prepare cucumber quinoa salad.
  3. Bring water and salt to the boil in a small pot on high heat. As soon as it boils, add quinoa, cover with a tight-fitting lid and reduce to low heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid at any time during cooking.
  4. While quinoa is cooking, mix all dressing ingredients together in a small bowl. Halve cucumber lengthways and finely slice on an angle; finely shred cabbage; finely slice spring onions. Add to a large bowl along with cooked quinoa and dressing. Toss to combine. Heat oil in a large fry-pan (preferably non-stick) on medium heat. Fry turkey cakes for 3–4 minutes each side, until golden and cooked through, pushing down on them slightly with a fish slice to help form a crust. Alternatively use BBQ hot plate. Transfer to a plate lined with paper towels and cover to rest for 2–3 minutes.
  5. Mix all dipping sauce ingredients together in a small bowl.
  6. Divide Thai turkey cakes between plates with cucumber quinoa salad and garnish with coriander. Serve dipping sauce in a bowl on the side to dip turkey cakes in.

Nutritional Information

Energy 2208 kj
528 kcal
Protein 46.4g
Fat 18.9g