Vietnamese Turkey Cake with Makrut Lime Emulsion

Vietnamese Turkey Cake with Makrut Lime Emulsion

Ready in 35 minutes Serves 2
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, February 17, 2019.



  • 1 pack sesame seeds
  • 1 cup jasmine rice
  • 1½ cups water

Turkey Cakes

  • ½ pack green beans
  • 1 pack turkey mince
  • 1 pack makrut spices
  • 1 egg white


  • ½ telegraph cucumber
  • 1 baby bok choy

To Serve

  • 1 section micro shiso
  • 1 pack sweet chilli makrut lime emulsion
  • 1 pack crispy shallots

Have Handy

  • Oil
  • Salt & Pepper
  • Vinegar
  • Sesame oil


  1. Cook rice Heat a drizzle of oil in a pot on medium heat. Add sesame seeds and cook for 1-2 minutes, stirring often, until sesame seeds are golden. Add rice, water and a pinch of salt and bring to the boil. Once boiling, cover with a lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, still covered, for 8 more minutes. Do not lift lid during cooking.
  2. Prep turkey Thinly slice beans and combine in a bowl with ½ tsp salt and remaining turkey cake ingredients. Leave to sit for about 2 minutes to allow the spices to absorb into mix. Use a ¼ cup measure to shape into balls, then flatten into 1cm-thick patties.
  3. Cook patties Heat a drizzle of oil in a fry-pan on medium heat. Cook patties for 2-3 minutes each side, until golden brown and cooked through. Take care to not let patties burn. Rest, covered, until ready to serve.
  4. Make salad Peel cucumber into ribbons and thinly slice bok choy. Toss in a bowl with a drizzle of sesame oil and vinegar just before serving. Season to taste. Use kitchen scissors to trim micro shiso leaving about 1cm at the base.
  5. Serve rice, salad and turkey cakes and dollop over makrut lime emulsion. Sprinkle over shallots and micro shiso.