Asian flavours star in tonight's savoury dinner. Juicy ground turkey patties are pan-seared, then drizzled in a savoury mushroom and teriyaki sauce. A kale and cabbage salad tossed with carrots, pineapple, scallions and a spicy ginger aïoli adds a pop of freshness.
Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Teriyaki Sauce(ContainsSoy/Soja, Wheat/Blé)
Salt and Pepper*
Before starting, wash and dry all produce. Thinly slice the green onions. Peel, then grate 1 tbsp ginger (dbl for 4 ppl). Peel, then mince the shallot. Cut the pineapple into 1/4-inch pieces. Thinly slice the mushrooms.
Whisk together the mayo, half the green onions, 1 tsp ginger and 1 tsp oil (dbl both for 4 ppl) in a large bowl. Add the kale and toss using tongs, until coated, 30 secs. Season with salt and pepper.
Combine the turkey, cornstarch, remaining green onions, remaining ginger and 1/2 tsp salt (dbl for 4 ppl) in a medium bowl. Season with pepper. Form mixture into four 3-inch wide patties (six patties for 4 ppl). Set aside.
Heat a large non-stick pan over medium-high heat. When hot, add ginger tukey patties to the dry pan. Cook, until bottoms are golden-brown, 3-4 min. Flip patties and continue cooking, until golden-brown and cooked through, 3-4 min. ** Transfer to a plate and cover to keep warm.
Re-heat the same pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then the shallots and mushrooms. Season with salt. Cook, stirring occasionally, until mushrooms are golden-brown, 5-6 min. Add 2 tbsp teriyaki sauce and 1 tbsp water (dbl both for 4 ppl). Toss to coat.
Add the pineapple and carrots to the large bowl with the kale. Toss to coat, then season with salt and pepper. Divide the kale pineapple salad and ginger turkey patties between plates. Spoon the mushroom sauce over the ginger turkey patties.