Singapore-style Red Curry-infused U.S. Turkey Patty

Recipe & photo courtesy of Chef Eric Teo

Serves 10

INGREDIENTS

500g turkey meat, minced
200g minced prawn
100g red curry paste
1 egg
100g white onion, diced
100g fresh water chestnut, peel and dice
50g basil leaves, chopped
20g kaffir lime leaves, finely chopped
1 tbsp canola oil

SEASONING

30g fish sauce
35g pure honey
A dash of white pepper
2 tbsp cornstarch

VEGETABLES

2 tbsp canola oil
500g fresh spinach leaves
20g fresh garlic, slice thinly
1 tbsp light soya sauce
A dash of pepper

METHOD

  1. In a large bowl, evenly combine turkey meat, prawn and red curry paste.
  2. Add egg, onion, water chestnuts, basil leaves, kaffir lime leaves. Mix well.
  3. Add Seasoning and mix till sticky.
  4. Shape mixture into round patties.
  5. Heat up 1 tbsp canola oil in non-stick pan and pan fry over medium heat until cooked.
  6. Place patties on absorbent paper to remove excess oil. Keep warm and set aside.
  7. Heat up 2 tbsp canola oil. Fry spinach leaves with garlic over high heat. Season with light soya sauce and pepper.

Nutrient Analysis Per Serving: Energy 184kcal, Total Fat 11g, Sat Fat 2.5g, Cholesterol 65mg, Carbohydrate 6g, Protein 15g, Fibre 3.5g, Sodium 818mg