HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconTurkey Fingers
Turkey Fingers

Turkey Fingers

with Spicy Summer Slaw and Roasted Sweet Potato

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Smoke Show hot sauce and mayo makes the perfect sauce for dipping. The smokey, sweet and spicy notes pair perfectly with the crisp sweet potato fries! This colourful meal is bright and oh so tasty.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Turkey Breast Portions

340 g

Sweet Potato

227 g

Carrot-Purple Cabbage Slaw

10 g


2 tbsp


(ContainsEgg/Oeuf, Mustard/Moutarde)

1 tbsp

White Wine Vinegar


2 tbsp

All-Purpose Flour


1 tbsp

Baking Powder

2 tbsp

Smoke Show Hot Sauce

(ContainsMustard/Moutarde, Sulphites/Sulfite)

Not included in your delivery

½ tsp


1 tsp



Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories506 kcal
Fat12 g
Saturated Fat2 g
Carbohydrate49 g
Sugar14 g
Dietary Fiber8 g
Protein46 g
Cholesterol107 mg
Sodium402 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.
Utensilsarrow down iconarrow down icon
Baking Sheet
Paper Towel
Shallow Dish
Large Non-Stick Pan
Large Bowl
Measuring Spoons
Small Bowl
Instructionsarrow up iconarrow up icon
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Preheat the oven to 425°F (to bake the sweet potatoes). Start prepping when the oven comes up to temperature!

Wash and dry all produce.* On a baking sheet, toss the sweet potatoes with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, turning the sweet potatoes over halfway through cooking, until golden-brown, 20-22 min. (NOTE: This healthier version won't get crispy like deep-fried fries!)


Meanwhile, pat the turkey dry with paper towels. Cut the turkey lengthwise into 1/2 strips, then season with salt and pepper. In a shallow dish, combine the flour and baking powder. Working with one strip at a time, press the turkey strips firmly into the flour mixture., until completely covered.


Heat a large non-stick pan over medium heat. Add a drizzle of oil, then the turkey. Cook until golden-brown all over and cooked through, 6-8 min. (TIP: Cook to a minimum internal temp. of 74°C/165°F, as size may vary.**) (NOTE: Cook in batches for 4 ppl.)


Meanwhile, roughly chop the parsley. In a large bowl, whisk together 1 tbsp Smoke Show sauce (double for 4 ppl), 1 tbsp vinegar (double for 4 ppl), 1 tsp sugar (double for 4 ppl) and 1 tbsp oil (double for 4 ppl). Add the cabbage-carrot mixture and parsley. Toss to combine.


In a small bowl, stir together the mayo and remaining Smoke Show sauce.


Divide the turkey, spicy slaw and sweet potatoes between plates. Serve the Smoke Show-mayo on the side as a dipping sauce.