Vietnamese turkey rolls
Lime Juice, Fresh
Thai Fish Sauce
Light Brown Sugar
2 medium, cut into thick matchsticks
2 individual, halved and thinly sliced diagonally
4 tablespoons, chopped
Chilli, Green or Red
1 individual, thinly sliced
Turkey Breast Mince, raw
Crusty white bread roll
360 g, 4 x 90g
Reduced Fat Mayonnaise
4 leaf/leaves, small, torn
120 g, cooked according to pack instructions
- Combine the lime juice, fish sauce and sugar in a medium bowl. Add the carrot and cucumber and stir to coat. Set aside for 1 hour to ‘pickle’, stirring occasionally. Drain, reserving the liquid.
- Meanwhile, put the turkey mince, shallot, coriander and chilli in a large bowl. Season with salt and freshly ground black pepper,then mix well using your hands. Roll level tablespoons of the mixture into 16 balls, then flatten them into 4cm-diameter patties and chill in the fridge for 20 minutes.
- Heat the oil in a large non-stick frying pan over a medium-high heat. Fry the patties for 3-4 minutes each side until cooked through.
- Spread the rolls with the mayonnaise and divide the lettuce, bean sprouts, pickled vegetables and patties equally between them. Drizzle with a little of the reserved pickling liquid and serve.