Delicate Thai Spiced Turkey Patties with Toasted Sesame Carrot Fries & Mango Chutney Mayonnaise

 Continuing on from my last post the low carb week continues… this is just fabulously tasty & so flavoursome! 2, yes there’s 2! Beautifully Spiced Turkey Burgers & Toasted Sesame Flavoured Carrot Fries for just 6 propoints per serving  (Just 1 propoint on filling & healthy) serves 2.   
For the Sesame Carrot Fries:

6 Carrots peeled & cut into fries

1 Tsp Sesame Oil
For the Thai Spiced Turkey Patties:

400g Turkey Mince

2 Spring Onions finely chopped 

A Small Handful of Fresh Coriander 

1/2 Tsp Grated Ginger 

1/2 Red Chilli finely diced 

1 Tsp Reduced Sodium Soy Sauce

A Small Dash Fish Sauce

Juice of 1/2 a Lime

1 Garlic Clove Crushed
For the Mango Mayonnaise:

1 Tbsp Mango Chutney 

1 Tbsp Lighter than Light Mayonnaise 
To Garnish:

Baby Gem Lettuce 

Cucumber

Carrot  

Peel & chop the carrots into chip shapes & place in a bowl with the sesame oil. Shake them around to evenly coat them in the oil & place them into a preheated oven at 220c for 35 to 45 minutes until cooked through. Meanwhile add all the patty ingredients to a large bowl & mix gently bit well being careful not to compact the meat too much to keep the patties light and not dense. Shape into 4 equal sized burger/patty shapes & fry in a preheated griddle pan sprayed with oil over a medium heat for 6 to 8 minutes each side or until completely cooked through. For the Mango Chutney Mayonnaise simply mix the Mayo & chutney well together in a small bowl. Arrande some baby gem lettuce leaves in a circle on your plate & add slices of cucumber & carrot shaved with a vegetable peeler. Lay the thai patties on top & spoon over a tablespoon of the mayonnaise. Serve with the hot sesame carrot fries & Enjoy!

  

Indian Spiced Chicken Burger with Peashoot Salad, Mango Chutney & Sweet Butternut Squash Fries


 Tasty different take on a Chicken Burger Last Night. I used to make this with Pork Mince when I wasn’t on plan so I decided to lighten it up with Chicken. Now it’s near impossible to get Chicken Mince anywhere near where I live but it would be very worthwhile getting you’re lovely friendly Butcher to mince the Chicken for you, it would leave it lighter. I was standing in the middle of Aldis so just picked up a pack of their fillets & threw them in the food processor, granted they were slightly denser than intended but still gorgeous all the same so go with the Chicken mince if you can get your hands on it. Regarding the Curry Paste, it’s the Paste you want not a Sauce, Paste is used as a base for Sauce and is much more condensed, concentrated & flavoursome.

For the Burgers:

690g Chicken Fillet 
2 Slices Calorie Controlled Wholemeal Bread
30g Tikka Masala Curry Paste (I use Pataks)
2 tsps Ground Coriander 
1 tsp Ground Cumin 
1/2 tsp Tumeric
1/2 tsp Salt
Handful of Fresh Coriander 
For the Fries:
1 Small Butternut Squash 
Frylight
To Serve:
Slimbo Burger Buns
20g Mango Chutney 
Red Onion Sliced Finely 
Plum Tomato Sliced Finely 
Peashoot Salad 
Peel your Butternut squash (I know they’re a bugger to peel! 😂) and chop into chip shapes. Spray well with sprayoil and bake in a preheated oven at 220c for approx 35mins or until browning & cooked through. Meanwhile Blitz your bread into breadcrumbs in your food processor & set aside. Lightly blitz the Chicken Fillets until they are smooth, combine in a bowl with the breadcrumbs and the rest of the Burger ingredients & mix well but lightly with your hands. You might want to wear latex gloves it’s a bit messy! Shape into 4 equal sized burgers. Fry in a hot pan sprayed with sprayoil for around 10 mins each side or until fully cooked through (you might want to roll them around on their sides a bit when cooked to seal the edges) Be sure they’re well cooked by cutting into one slightly and checking the middle. Serve on the Bun with the Peashoot salad, Red Onion, Plum Tomatoe & Mango Chutney alongside your Butternut squash Fries & Enjoy! Serves 4 at 9 propoints a serving or just 3pp on F&H.