Smart Mini Turkey Patties with Sesame-Miso Dressing
and Spinach Slaw with Crispy Shallots
A rainbow of colours from an array of fresh veggies make this a gorgeous plate, but the fragrant sesame-miso dressed slaw is the real hero here!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Turkey
28 g
Crispy Shallots
(Contains Sulphites, Wheat)
1 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
113 g
Red Cabbage, shredded
3 unit(s)
Radish
1 unit(s)
Sweet Bell Pepper
56 g
Baby Spinach
1 tbsp
Sesame Oil
(Contains Sesame)
1 unit(s)
Miso Broth Concentrate
(Contains Soy)
1 tbsp
Rice Vinegar
(Contains Sulphites)
2 tbsp
Ginger-Garlic Puree
2 tbsp
Spicy Mayo
(Contains Egg, Mustard)
Not included in your delivery
½ tbsp
Oil*
½ tsp
Sugar*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Add miso broth concentrate, vinegar, sesame oil, spicy mayo, half the ginger-garlic puree and 1/2 tsp (1 tsp) sugar to a small bowl. Season with pepper, then whisk to combine.Add cabbage and half the dressing to a large bowl, then toss to coat. Set aside.
Add turkey, soy sauce, three-quarters of the crispy shallots and remaining ginger-garlic puree to a medium bowl. Season with pepper, then combine.Form turkey mixture into six 1/2-inch-thick patties (12 patties for 4 ppl).Heat a large non-stick pan over medium-high heat.When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then patties. Cook, flipping halfway through, until golden-brown and cooked through, 3-4 min per side.**
Meanwhile, thinly slice radish into 1/4-inch rounds.Roughly chop spinach into 1/4-inch strips.Core, then cut pepper into 1/8-inch strips.
When patties are done, add spinach, radish and peppers to the bowl with cabbage. Toss to combine.
Divide slaw between plates. Top with patties. Drizzle remaining dressing over patties. Sprinkle remaining crispy shallots over top.
