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) http://eatingforireland.com/recipe/delias-cucumber-dipping-sauce-from-her-summer-collection-book/ 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.
- A large bowl, for mixing
- baking tray or plate for resting and chilling
- sharp knife
- grater/ garlic crusher
- 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.