Healthy home cooking: Asian turkey cakes
If you're anything like me, Easter has been a bit of a chocolate, sugar and food fiesta. It's no bad thing to indulge once in a while -- otherwise I firmly believe you'll go insane -- but it definitely left me feeling the need for a light and healthy meal last night.
So, if you're looking for kitchen inspiration (#kinspiration?) tonight, I can wholeheartedly endorse these lovely little Paleo bites.
Now, I'm no cave-girl and not really a follower of Paleo proper, but I know a tasty, healthy recipe when I see one. These were light and fresh tasting and the bed of cucumber added, which we dressed with some rice vinegar, gave a bit of tang. Plus, this let me get a first crack at using my new Hemsley + Hemsley spiralizer, which was super fun although left me with this hilarious and slightly sad cucumber core!
Paleo Asian Chicken Cakes
Courtesy of Red magazine
I adapted this with turkey instead of chicken but they were just as easy and delicious!
800g chicken mince
1 red chilli, finely chopped
2 garlic cloves, finely chopped
2 tbsp coriander, finely chopped
1 tbsp Thai basil leaves, chopped
3 tbsp green onion, chopped
Thumb-sized piece of fresh ginger,
2 tbsp fish sauce
1 tsp sesame oil
Zest of 1 lime
2 tbsp lime juice
2 tbsp coconut oil for cooking
2 medium cucumbers, sliced into
ribbons and a handful of Thai basil, to
1. Combine all ingredients in a mixing bowl and use your hand
to mash and incorporate.
Roll into golf ball-sized rounds and fatten slightly. Heat coconut
oil to sizzling hot and cook chicken cakes on medium heat for
5–7 minutes on each side.
Serve with fresh cucumber, Thai basil and a spicy dipping
sauce on the side.
[ According to Red mag, recipe taken from EAT DRINK PALEO by Irena Macri, published
by Michael Joseph]