Turkey Patties with Asian Slaw

This light recipe is adapted from one of our favourite cookbooks; The CSIRO Healthy Gut Diet. This recipe used chicken mince to make meatballs, however I think turkey mince is taster and has a nicer consistency. You could also use red cabbage, capsicum, cherry tomatoes, cucumber and/or bean sprouts in the slaw; the below vegetables are just to give you an idea. This is a light and fresh dish for summer!

‍

Ingredients

• 500g turkey mince
• 1 spring onion, finely chopped
• 2 tablespoons sesame seeds
• ¼ - 1 teaspoon chilli flakes
• 2 teaspoons extra virgin olive oil
• 3 cups Chinese cabbage / Wombok, shredded
• 2 carrots, grated
• 6 pickles, finely chopped
• 2 spring onions, finely chopped
• ½ cos lettuce, shredded
• 1 teaspoon natural maple syrup
• 2 tablespoons reduced-salt soy sauce or tamari
• 1 teaspoon sesame oil
• 6 tablespoons water

Cooking

1. Combine the mince, onion, sesame seeds and chilli in a large bowl. Using clean hands, shape the mixture into 8 even patties. Place on a large plate in the fridge, cover with glad wrap and leave to set until you are finished with step 2.

2. Whilst the burgers are setting make the Asian slaw. Combine the Chinese cabbage, carrots, pickles, spring onions and lettuce in a large bowl. In a small bowl or jar combine the maple syrup, soy sauce, sesame oil and water. Pour the dressing on top of the Asian slaw.

3. Now take the patties out of the fridge to cook. Heat 1 teaspoon olive oil in a large deep fry pan over medium-high heat and swirl to coat the pan. Place 4 patties in the pan and press down to flatten them slightly with a spatula. Cook for 3-4 minutes on one side, then flip the patties over and cook again. Once the first batch of patties are cooked remove from the heat, add another teaspoon of olive oil and repeat with the remaining 4 patties.

Serve 2 patties on top of one quarter of the Asian slaw.Serves / 4Total Preparation time / 10 minutesTotal Cooking time / 20 minutes