Thai Green Turkey Cakes

Thai Green Turkey Cakes

Ready in 30 minutes Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, June 11, 2017.

With cucumber, spinach and vermicelli noodles.


Ingredients

THAI GREEN TURKEY CAKES

  • 550g ground turkey breast
  • 40g wholemeal LSA breadcrumbs
  • 1 apple, grated
  • 2-3 teaspoons Thai green curry paste (depending on heat preference)
  • Juice of 1 lemon
  • 1 tablespoon soy sauce
  • 1 clove garlic, minced
  • 1 tablespoon finely grated ginger
  • 2 teaspoons oil

CUCUMBER, SPINACH AND VERMICELLI NOODLES

  • 100g vermicelli noodles
  • ½ cabbage
  • 1 Lebanese cucumber
  • 1 carrot
  • ½ bag baby spinach leaves
  • 3-4 tablespoons chopped mint leaves
  • 100g lemon ginger vinaigrette

Steps

  1. oven to 220°C. Line an oven tray with baking paper. Bring a full kettle to the boil.
  2. In a large bowl, mix all Thai green turkey cake ingredients (except oil) together thoroughly, using clean hands. Using clean, damp hands, shape mix into golf ball-sized balls then flatten slightly into cakes, about 1.5cm-thick.
  3. Place cakes onto prepared tray and lightly brush the outside with oil (or spray). Bake (on upper oven rack) for about 8 minutes, until just cooked through. Switch oven to high grill and grill cakes for a further 3-4 minutes, until lightly brown on top.
  4. While turkey cakes are cooking, pour boiling water over vermicelli noodles in a medium, heat-proof bowl and leave to soak for 4 minutes. Drain, rinse with cold water and drain well. Snip in a few places with kitchen scissors to make them easier to eat.
  5. While noodles are soaking, prepare veggies. Thinly slice cabbage until you have 3–4 cups worth; cut cucumber into quarters lengthways then slice 1cm; peel carrot and cut into thin matchsticks, grate or use a toothed peeler to create ‘noodles’; roughly chop spinach. Place all in a large bowl, along with mint and lemon ginger vinaigrette.
  6. Add noodles to bowl with salad and toss well to combine.
  7. Divide cucumber, spinach and vermicelli noodle salad between plates. Top with Thai green turkey cakes.

Nutritional Information

Energy 1533 kj
366 kcal
Protein 35.0g
Carbohydrate 32.1g
Fat 10.1g