- 200g lean turkey mince
- 2 spring onions
- Fresh red chilli
- Chopped kaffir lime leaves – I buy the frozen stuff from Waitrose
- Bunch of coriander
- Juice of a lime
- Fish sauce
- Coconut oil for frying
Really finely chop the spring onions, chilli and coriander (use stems as well)
Mix together a tsp of fish sauce, (I have a love/hate relationship with this stuff – it’s pretty potent so use how ever much you like) a good pinch of the chopped kaffir lime leaves and the juice of a lime.
Add to the onions, chilli and coriander and leave to stand for a while.
Knead this mixture into the turkey mince and make into small patties.
Size wise I’d go for a digestive biscuit size, and not too thick (1.5cm) – this insures that they will cook all the way through.
Fry in the coconut oil until there is no pink meat left.
Serve with an Asian slaw or stir fried veggies.
Amazing cold the next day for lunch – I think even better!