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!
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
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
Sriracha
Not included in your delivery
1.5 tbsp
Oil*
½ tsp
Salt*
0.13 tsp
Pepper*
0.06 tsp
Sugar*
Nutrition Values
Utensils
Instructions
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.
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.
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.
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.
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.
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.
