These tasty little turkey patties have all the flavors common in Thai dishes: Salty, sour, spicy, and sweet. You can use a sweet chili sauce in place of the peanut sauce if you like, and extra sriracha on the side if you want to turn up the heat. A lettuce with soft, large leaves--like Boston, red leaf, or iceberg--will work best as wrappers. For a more substantial meal, serve some jasmine rice to eat on the side or tuck into the lettuce wraps. The recipe is a Yummly original created by Susan Spungen.
- Scrape peel from ginger with a spoon, then finely grate ginger into a large bowl. Thinly slice scallions, chop cilantro, and mince garlic; add to bowl. Zest and juice lime and add them to bowl with fish sauce and sriracha. Add ground turkey and salt. (Pro Tip: For easy peeling, scrape ginger with a spoon.)
- Mix thoroughly with your hands until ingredients are well-incorporated. Dampen hands and divide turkey mixture into 8 equal-sized patties, about 1/2 inch thick and 3 inches wide. (Pro Tip: Dampen your hands to keep the patties from sticking.)
- Heat oil in a large nonstick frying pan over medium-high heat. Add patties in a single layer and cook until well-browned, turning once, 4-5 minutes on each side. Meanwhile, prepare vegetables for serving. (Pro Tip: A cooked patty will feel firm in the middle.)
|Calories220Calories from Fat110|
|% DAILY VALUE|
|Calories from Fat110|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.