Smart Vietnamese-Style Lemongrass Turkey Patties
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Smart Vietnamese-Style Lemongrass Turkey Patties

Smart Vietnamese-Style Lemongrass Turkey Patties

with Fresh Cucumber Salad

Fresh, sweet, spicy and crunchy: this dish combines all the best parts of Vietnamese takeout but it's made from the comfort of your home!

Smart is based on a per serving calculation of the recipe's kilocalorie and carbohydrate amount.

Tags:
Spicy
Carb Smart
Calorie Smart
Allergens:
Soy
Sulphites
Wheat
Peanuts

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
DifficultyMedium

Ingredients

serving amount

250 g

Ground Turkey

1 piece

Lemongrass

1.5 tsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

66 g

Mini Cucumber

170 g

Carrot

4 tbsp

Sweet Chili Sauce

2 tbsp

Rice Vinegar

(Contains Sulphites)

2 piece

Garlic, cloves

28 g

Peanuts, chopped

(Contains Peanuts)

113 g

Spring Mix

2 piece

Green Onion

Not included in your delivery

1.5 tbsp

Oil*

0.19 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories490 kcal
Fat26 g
Saturated Fat5 g
Carbohydrate35 g
Sugar23 g
Dietary Fiber5 g
Protein30 g
Cholesterol120 mg
Sodium1140 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.

Utensils

Peeler
Large Non-Stick Pan
Small Bowl
Medium Bowl
Measuring Spoons
Large Bowl
Whisk

Instructions

Prep
1

Before starting, wash and dry all produce. Peel cucumber, if desired, then cut into 1/4-inch rounds. Peel, then cut carrot into 1/4-inch half-moons.Peel, then mince or grate garlic. Thinly slice green onions.Remove outer layer of lemongrass, then halve lengthwise. Place on a cutting board, cut-side down. Using the back of a spoon or a pot, forcefully hit lemongrass to crush, then chop very finely.

Toast peanuts
2

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.

Make patties
3

Add turkey, lemongrass, garlic, soy sauce and 1/8 tsp (1/4 tsp) salt to a medium bowl. Season with pepper, then combine. Divide turkey mixture into 8 equal portions (16 portions for 4 ppl). Roll 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 reshape patties when cooking.)

Cook patties
4

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.**

Assemble salad
5

Meanwhile, whisk together half the sweet chili sauce, vinegar and 1/2 tbsp (1 tbsp) oil in a large bowl. Add spring mix, carrots, green onions and cucumbers. Season with salt and pepper, to taste, then toss to combine.

Finish and serve
6

Remove from heat, then add remaining sweet chili sauce. Gently toss to coat patties. Divide salad between bowls. Top with patties. Sprinkle peanuts over top.