I spotted this little recipe in a magazine recently and thought I’d give it a go. The recipe recommended using turkey thigh mince rather than breast, as the slightly higher (6%) fat content stopped them drying out. The thigh meat has a much better flavour too.

This is one of those ‘throw it all into a bowl and mix together’ recipes of which I find so easy. The original recipe made 8 largish cakes to serve 4 people, but I made them much smaller and got 18 from this recipe, so that 2-3 would serve as a starter or light lunch for about 6 people.

I like to serve this with a Thai-style dipping sauce from Delia’s Summer book (or even just some sweet chilli sauce from a bottle) or a lovely big salad with similar flavours (I tend to use up the fresh coriander and dress the salad with lime juice) as an accompaniment.


The base of the salad, before I add the leaves – coriander, radishes, oil, lime juice, spring onions..


  • A large bowl, for mixing
  • baking tray or plate for resting and chilling
  • sharp knife
  • grater/ garlic crusher
  • cling-film
  • frying pan


  • 500g turkey thigh mince. (I had no trouble finding this in Sainsbury’s)
  • a small bunch of fresh coriander, finely chopped


  • 2 cloves of garlic, crushed
  • 2-3 Spring onions, finely chopped


  • 2-3cm piece of fresh ginger, peeled and grated
  • Juice and zest of a lime


  • Put all the ingredients into the bowl, and mix together well


  • Line a baking tray with a piece of cling-film large enough to over-hang the sides
  • Using clean hands, take a dessert-spoon sized piece of the mixture and roll it first into a ball, and then flatten out slightly to make  a cake.
  • Work your way through the whole mixture, placing each cake onto the lined tray until you’ve used it all up.


  • Cover with another sheet of cling-film, fold the over-hanging ends to make a neat parcel.
  • Chill in the fridge for at least 30 minutes, or until you’re ready to cook them.
  • Make the dipping sauce ( if you’re using it) or start the base of the salad, and put to one side.


  • When the cakes are well chilled, bring the frying pan to a medium-hot heat and spray with a little low-fat spray.
  • Add the cakes, and allow to cook for 5 minutes or so, until they’re nicely browned on one side when you have a look.
  • Gently turn each one over and give them another 5 minutes until fully cooked through.
  • You may need to do this in batches, so keep the cooked ones warm while you cook the rest.
  • Put some salad onto each plate, pop on the cakes, and serve the dipping sauce separately.


  •  I used one of my favourite vegetables with this dish – toasted sweetcorn. It’s the easiest thing in the world – no fat, no added anything – just shove the cobs under the grill, and turn occasionally so that all the sides get toasted. Remove and then, using a sharp knife, stand the cob on one end and cut the kernels off.



  • Mr Sat Night suggested that this mixture might make a very good ‘lighter’ burger, and I think he’s right – just make the mixture into regular burgers and cook as before.
  • They’d also be very good stuffed into a toasted pitta, with some Tzatziki, and leaves.




I started writing down recipes in an old copybook when I was about 16. With 6 children at home, my Mother was always glad of a hand in the kitchen, and really allowed us to experiment - as long as we washed up afterwards, and left the kitchen immaculate! Having a tidy kitchen has followed me through my life, as has the habit of writing down my favourite recipes; except that these days I write them for my website, and add photographs when I can. The website really started when it occurred to me that my daughter might like to have these recipes when I've forgotten them. In my early days of cooking for family and friends, I used to phone my Mum all the time to ask her for the recipe for some of our favourite family dinners. She rarely had a recipe to hand - I think, like me, she made a lot of it up as she went along.. So welcome to Eating for Ireland - these are the recipes that my friends and family having been eating these past 40 years.. yes, I truly am ancient! They are tried and tested, and have worked for me for all that time - I have updated them as new ingredients became available - I really hope you'll find something that you can make into a family favourite of your own. You don't have to tell anyone where you found these great new dishes that you're serving up - it can be our little secret, but I'd really love it if you could give me a sneaky 'follow' on Facebook and Instagram.. So off you go - have a good rummage around, you're bound to find something new! My sincere thanks to all of you who have found a recipe that you liked and dropped me a line to tell me - I really do love to hear from you! Happy Cooking! Becks xx

Posted in