low fat

Turkey and Kale Thai Cakes

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Kale is becoming such a regular in my kitchen that I’m using it in everything.

By using turkey breast mince, these Thai cakes are a leaner option to replace the humble beef pattie – don’t get me wrong I love beef patties, but I don’t want to turn into one!

Turkey breast mince is high in protein and amino acids, low in calories, is carb free and low in fat.

No need to cook the Kale before hand, just finely chop, add to the turkey mince along with all the other ingredients and shape into the desired size you like. Rest them in the fridge until ready to cook, they can  be frozen at this stage or even after cooking. They are  gluten, grain and dairy free.


Turkey and Kale Thai Cakes

Serves 4-6


Ingredients

1 1/2 tbsp Thai curry paste, I used yellow this time

1 egg

1-2 tbsp fish sauce

2 tsp preferred sweetener, I use palm sugar

Juice and zest of 1 lime*

1 tbsp cornflour

2 cups kale, removed from stems and finely chopped

500g turkey breast mince

2 spring onions, finely sliced

4 kaffir lime leaves, finely sliced **

Rice bran oil for cooking


Method

  1. Mix curry paste, egg, fish sauce, sweetener, lime juice and zest, once combined whisk in the cornflour, removing any lumps.
  2. Add the remainder of the ingredients and mix well- time to get your hands dirty. Shape into cakes or balls, cover and rest in the fridge for 30 mins.
  3. Place a large fry pan over med heat with 2 tbs oil, cook for 4-7 mins each side, depending on the thickness of the cakes. I place a lid on my fry pan to cook them quicker, totally optional. You could also cook them in the oven at 180c fan forced for 10-15mins, turning once. They just don’t caramelize as much in the oven.

Notes

To recreate the burger:

buns of choice, peanut satay sauce, Asian salad-mint, coriander, spring onion, thai basil, lime juice and vegetables of choice.

* If I have no fresh limes, I will defrost them from the freezer, 30 sec increments in the microwave.

**I’m lucky enough to have  a Kaffir Lime tree, but you can buy them already sliced in a jar in the asian section of your supermarket or fresh from the herb section and store the unused leaves in the freezer.