Thai-Style Baked Turkey Patties with Cabbage Slaw
Crisp on the outside and moist inside with just a hint of spice and Thai green curry, these turkey patties are great simply topped on cabbage slaw or as sliders for a more fun presentation.
Author: Lemons & Anchovies
Recipe type: Main Course
Cuisine: Asian
Ingredients
- ***For the Turkey Patties***
- ⅔ cup panko (Japanese breadcrumbs)
- ¼ cup green onions, sliced
- 1 pound ground turkey (or chicken)
- 2 tablespoons mayonnaise (I used Vegenaise)
- 1 1 /2 tablespoons green curry paste
- 1 - 2 teaspoons sesame oil
- 1 tablespoon low sodium soy sauce
- 1 tablespoon fresh lime juice
- 2 teaspoons sambal oelek (chili paste)
- pinch kosher salt
- ½ teaspoon peeled and grated fresh ginger
- 1 large egg
- Cooking spray
- ***For the Cabbage Slaw***
- ¾ green cabbage, sliced
- 3-4 stems Tuscan kale, sliced (optional)
- 3 tablespoons fresh lime juice
- 2 tablespoons sesame oil
- ½ teaspoon kosher salt
- ¼ teaspoon sugar
- ¼ cup cilantro leaves
- 1 jalapeño pepper, thinly sliced
- 1 avocado, sliced
Instructions
- To prepare the slaw (you will want to prepare the slaw first to allow the dressing time to meld with the cabbage, at least 30 minutes): Combine the ingredients from the lime juice to the sugar. Adjust taste to your liking then combine with the cabbage and kale in a large bowl (see my note below regarding proportions). Chill in the refrigerator while you prepare the patties. You will add the cilantro, avocado and jalapeño slices before serving.
- To prepare the patties: Preheat your oven to 350℉. Place the panko, green onions and ground turkey in a large bowl. In a smaller bowl, combine the ingredients from the mayo to the egg then add to the larger bowl with turkey. Mix together; I find it's best to use your hands for this so that the other ingredients get incorporated evenly into the ground meat. Divide into 12 portions and form small patties. Lay them on a baking sheet. I lined mine with nonstick foil. Spray the tops of the patties with cooking spray to aid in browning.
- Bake them for about 17 minutes, rotating the pan(s) halfway through. No need to flip the patties at all. Turn on the broiler and broil the patties for just a minute or two for a crisp, golden exterior. They will look dry on the outside but they will be moist inside. Serve as a topping for the cabbage slaw...
- OR: turn these into sliders using the patties as mini burgers and topping with the cabbage slaw and avocado for a more fun presentation.
Notes
Adapted from Cooking Light Magazine's Best of Cooking Light 2013 issue. Original recipe is called Green Curry Fritters using ground chicken then fried. I used turkey for more flavor but baked my patties to make things simpler and healthier. A note about the dressing for the cabbage slaw: The original recipe called for 1:1 ratio of lime and sesame oil but I preferred a heavier concentration of lime juice and less sugar. I also doubled the dressing just because I wanted a bigger lime flavor in my slaw.
Joan Nova says
Wonderful flavors going on here in both the patties and salad.
wok with ray says
Great looking patties there. I love the addition of Jalapeño peppers — it gives a good hot crunch. 🙂
a farmer in the dell says
I love the sound of these patties. Yum!
Valerie says
What an exotically scrumptious take on turkey! I’m never quite sure what to do with curry paste, it’s so wonderful, yet too heavy- if not played correctly. *Bookmarking* this recipe!
P.S. Weekends are perfect for indulging in beef (burgers especially!). 😀
Laura (Tutti Dolci) says
Love this recipe, Jean! Thai flavors are some of my favorites, and the cabbage slaw looks so refreshing. Your idea of making sliders is perfect too!
The Café Sucré Farine says
This has me written all over it! I LOVE Thai, could eat it every day. Can’t wait to try it!
Faith says
You read my mind with this one! I can’t get enough Thai dishes lately…I’m really loving the fresh, bright flavors and perfect harmonies. This meal looks incredible – I love the flavors and the combination of textures with the slaw! Definitely a meal worth waiting for!
EA-The Spicy RD says
Thai style anything makes me happy, and these turkey burgers look amazing! Plus, you can never go wrong, IMO, with kale and cabbage 🙂 Can’t wait to make this!
Jeanette says
I love Thai flavors and great idea adding kale to the slaw!
Sarah says
This recipe looks amazing and so healthy! I am deff going to try it! 🙂
Carole says
Hi there. The current Food on Friday on Carole’s Chatter is about burgers. I do hope you link this lovely one in. This is the link . Please do pop back to check out some of the other links – there are a lot of good ones already. Have a great week.
RavieNomNoms says
What a unique way to spice up a turkey burger! Looks great!
Jen L | Tartine and Apron Strings says
Last month since doing Paleo, I made turkey patties also! I was surprised at how juicy ground turkey can be, given the right amount of spices and seasonings! Also, I find that good-quality ground or minced turkey from a reputable butcher makes a huge difference! Without any fillers or chemical add-ons, turkey is one delicious bird! I also found that mixing white and dark meat ground turkey strikes the right balance in flavour for me. I bet your sliders are just dee-li-cious!!!
Lisa {AuthenticSuburbanGourmet} says
Jean – these look great! I can only imagine after rich dinners, how refreshig these were. Last night I made cheese fondue for valentines day and now I need to eat light for a few days. Happy Friday! Love your photos!!!
Suzanne says
Yummy lunch or light dinner, I like that you used turkey meat here too and thai slaw so good.
Patty says
Jean-these look very good and your Thai spices sound wonderful! I’m not very adventurous when I make turkey for dinner but that will be changing when I try this delicious recipe. Love the slaw too 😉