Smart Vietnamese-Style Lemongrass Turkey Patties
with Fresh Herbs and Cucumber Salad- Soy
- Sulphites
- Wheat
- Peanuts
Fresh, sweet, spicy and crunchy: this dish combines all the best parts of Vietnamese takeout but made from the comfort of your home! Smart is based on a per serving calculation of the recipe's kilocalorie and carbohydrate amount.
Ingredients
250 g
Ground Turkey
1 unit
Lemongrass
7 g
Basil
7 g
Cilantro
1.5 tsp
Soy Sauce
(Contains: Soy, Sulphites, Wheat)
3 unit
Radish
56 g
Carrot, julienned
4 tbsp
Sweet Chili Sauce
2 tbsp
Rice Vinegar
(Contains: Sulphites)
2 unit
Garlic, cloves
28 g
Peanuts, chopped
(Contains: Peanuts)
113 g
Spring Mix
Not included in your delivery
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Utensils
Cooking Steps
Before starting, wash and dry all produce. Halve radishes lengthwise, then cut into 1/4-inch half-moons. Peel, then mince or grate garlic. Roughly chop cilantro and basil leaves. Remove outer layer of lemongrass, then halve lengthwise. Place the lemongrass, cut-side down, on a cutting board. Using the back of a spoon or a pot, forcefully hit lemongrass to crush, then chop very finely.
Heat a large non-stick pan over medium-high heat. When hot, add peanuts to the dry pan. Toast, stirring often, until golden-brown, 3-4 min. (TIP: Keep your eye on peanuts so they don't burn!) Transfer to a small bowl.
Add turkey, lemongrass, garlic and soy sauce to a medium bowl. Season with 1/8 tsp salt (dbl for 4 ppl) and pepper, then combine. Divide mixture into 8 equal portions (16 for 4 ppl). Roll portions into balls, then flatten into 1/2-inch-thick patties. (NOTE: Your mixture may look wet; this is normal! In step 4, you can carefully re-shape the patties when cooking.)
Heat the same pan (from step 2) over medium. When hot, add 1 tbsp oil, then patties. (NOTE: Don't overcrowd the pan; cook in 2 batches if needed, using 1 tbsp oil per batch.) Cook until browned all over and cooked through, 4-5 min per side.**
Meanwhile, add half the sweet chili sauce, vinegar and 1/2 tbsp oil (dbl for 4 ppl) to a large bowl. Whisk to combine. Add spring mix, carrots, cilantro, basil and radishes. Season with salt and pepper, to taste, then toss to combine.
Remove the pan from heat, then add remaining sweet chili sauce to patties. Toss to coat. Divide salad between bowls. Top with patties. Sprinkle peanuts over top.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The lemongrass brings a bright, refreshing flavour to the turkey patties, and the sweet chili dressing adds a satisfying sweet-spicy kick. Some reviewers found the sweet chili sauce overpowering; using less of it lets the more subtle flavours of lemongrass, garlic, and herbs come through.
- Ease of prep: Most reviewers found the recipe straightforward, though preparing the lemongrass was a common challenge, especially for first-timers. Oiling your palms lightly before shaping the patties helps prevent the turkey mixture from sticking to your hands.
- Suggestions: Add a small amount of breadcrumbs or panko to the turkey mixture to help the patties hold their shape, as several reviewers found the mixture quite wet. Some also recommend serving with rice vermicelli or glass noodles to round out the meal, and a few added extra cilantro or green onion to the patties for a flavour boost.
- Leftovers: The patties reheat well and make a satisfying next-day lunch; one reviewer noted the flavours held up nicely even when prepared ahead.
- Lemongrass tips: Crush the lemongrass firmly before chopping to release more flavour, and remove enough of the tough outer layers so only the tender inner stalk goes into the patties. A food processor can make finely chopping it much easier if you find it difficult to work with by hand.
