Turkey burgers with pickled cucumber & wedges
Sweet potato, raw
600 g, cut into thick wedges
Calorie controlled cooking spray
Lemon grass stems
Chilli, green or red
Turkey Breast Mince, raw
Thai Fish Sauce
Rice Wine Vinegar
Palm sugar (Namtarn Peep)
1 portion(s), medium
- Preheat the oven to 180°C, fan 160°C, gas mark 4. To make the pickled cucumber, place the rice vinegar, palm sugar and 1 tbsp fish sauce in a small saucepan and heat until the sugar has dissolved then set aside to cool. Using a vegetable peeler, peel long strips of the cucumber, discarding the watery middle part when you get to it. Pour over the cooled vinegar mixture and place in the fridge.
- Line a large baking tray with baking paper then lay the sweet potato wedges over it. Mist with cooking spray then season and bake for 35-40 minutes, turning half way through, until golden and cooked through.
- Place the lemongrass, shallot, ginger, garlic and chili in a mini food processor and blitz until very finely chopped. Add this to the turkey mince in a bowl with the coriander and remaining fish sauce and mix well until everything is evenly combined. Divide this into four patties. Mist a wide nonstick frying pan with cooking spray over a medium heat and cook the burgers for 4-5 minutes on each side, until dark gold, then place on a small baking tray in the oven with the sweet potatoes for the last 10 minutes of their cooking time, making sure they are completely cooked through before serving.
- Divide the burgers, sweet potatoes and cucumber between 4 plates, making sure to drain off the excess liquid from the cucumber before putting them on the plates.