Smart Sesame Turkey Patties
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Smart Sesame Turkey Patties

Smart Sesame Turkey Patties

with Wild Rice Medley and Marinated Cucumbers

Ginger-garlic puree, toasted sesame and sriracha add bold flavour to this light and wholesome turkey meal!

Calorie Smart
Carb Smart

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time


serving amount

250 g

Ground Turkey

½ cup

Wild Rice Medley

226 g

Shanghai Bok Choy

66 g

Mini Cucumber

2 unit

Green Onion

2 tbsp

Ginger-Garlic Puree

1 tbsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

1 tbsp

Sesame Seeds

(Contains Sesame)

1 tbsp

White Wine Vinegar

(Contains Sulphites)

2 tsp


Not included in your delivery

1.5 tbsp


½ tsp


0.13 tsp


0.06 tsp



Nutrition Values

Calories530 kcal
Fat23 g
Saturated Fat5 g
Carbohydrate50 g
Sugar4 g
Dietary Fiber4 g
Protein31 g
Cholesterol110 mg
Sodium1340 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Measuring Cups
Measuring Spoons
Paper Towel
Medium Bowl
Large Non-Stick Pan


Cook rice medley

Before starting, wash and dry all produce. Add wild rice medley, half the ginger-garlic puree, 1 cup (2 cups) water and 1/4 tsp (1/2 tsp) salt to a medium pot. Bring to a boil over high heat. Once boiling, reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 16-18 min. Remove the pot from heat. Set aside, still covered.

Prep and marinate cucumbers

Separate bok choy leaves. Place in a strainer and rinse under cool water. Pat dry with paper towels, then cut stems into 1-inch pieces.Thinly slice cucumber into rounds. Thinly slice green onions. Add cucumbers, half the green onions, vinegar and a pinch of sugar to a medium bowl. Season with salt and pepper, then stir to combine.

Form and coat patties

Add turkey, soy sauce and 1/8 tsp (1/4 tsp) salt to another medium bowl. Season with pepper, then combine. Using wet hands, form mixture into eight 2-inch-wide patties (16 patties for 4 ppl).Sprinkle sesame seeds over tops of patties. Press to adhere.

Cook patties

Heat a large non-stick pan over medium heat.When hot, add 1 tbsp oil, then patties. (NOTE: For 4 ppl, cook patties in batches, using 1 tbsp oil per batch.) Pan-fry until sesame seeds are toasted and patties are cooked through, 3-4 min per side.** (TIP: Reduce heat to medium-low if patties are browning too quickly.)Transfer patties to a plate. Cover to keep warm.

Cook boy choy

Add 1/2 tbsp (1 tbsp) oil, then bok choy stems to the same pan. Cook, stirring often, until tender-crisp, 2-3 min.Add bok choy leaves and remaining ginger-garlic puree. Cook, stirring often until stems are tender and leaves wilt, 1-2 min. Remove from heat. Season with salt and pepper, to taste.

Finish and serve

Fluff rice with a fork. Stir in remaining green onions. Divide rice between bowls. Top with patties, bok choy and marinated cucumbers. Drizzle sriracha over top.

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