Friday, 13 July 2012

Thai Turkey Patties

These were simple and yummy, based on a James Martin recipe.  He used chicken mince in his version, but I went for turkey instead.  Both would work fine.  For 4 people, take 500g of turkey mince, and place in a bowl.  Now, using a mini chopper, blend a small onion, 3 juicy cloves of garlic and a large 'thumb' of peeled ginger, and blitz to a paste.  Tip into the bowl with 1 teaspoon hot chilli flakes (or a finely-chopped hot fresh chilli) and 2 heaped tablespoons of chopped coriander leaf.  Season well with salt and pepper - it needs quite a bit, and splash in a teaspoon of Thai fish sauce if you have any - don't worry if you don't.  I also added a splosh of Tobasco to make sure they were good and pokey.  Mix this well - your hands are the best tool here - making sure that the aromatic seasonings are evenly distributed throughout the mince.  Using wet hands, shape into patties - I got 16 out of this amount.  Allow to rest in the fridge for half an hour or so.  To cook: in a big non-stick frying pan, pour in about 1/2 a centimetre of sunflower or other 'tasteless' oil, and heat over a medium high-ish flame.  Carefully add half the patties - don't crowd them.  Leave them for 2 to 3 minutes to form a golden crust underneath - do NOT poke and prod!  Turn over and cook for another couple of minutes, again, leaving well alone to form a good crust.  Keep warm in a low oven on sheets of kitchen paper to drain whilst you cook the remaining patties.  Serve with bowls of sweet chilli sauce and lots of lime wedges to squeeze over.  If you have all the aromatics in the house, this could be classed as an 'under a fiver' as turkey mince is so cheap.

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