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.
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.
Recipe by Lemons + Anchovies at https://lemonsandanchovies.com/2013/02/thai-style-baked-turkey-patties-with-cabbage-slaw/