avec salade de concombres fraîche
Frais, sucré, épicé et croquant : Ce plat vous offre toutes les délicieuses saveurs des mets à emporter vietnamiens dans le confort de votre maison! Les « repas futés » sont basés sur un calcul considérant la quantité de kilocalories et de glucides par portion.
Allergens
Utensils
Tags
Dinde hachée
250 g
Citronnelle
1 unit(s)
Sauce soja
0.5 tbsp
Mini concombres
1 unit(s)
Carotte
1 unit(s)
Sauce au chili doux
4 tbsp
Vinaigre de riz assaisonné
2 tbsp
Gousses d'ail
2 unit(s)
Arachides, hachées
28 g
Mélange printanier
113 g
Oignons verts
2 unit(s)
Poivre
0.125 tsp
Sel
0.188 tsp
Huile
1.5 tbsp
- Peel cucumber, if desired, then cut into 1/4-inch rounds.
- Peel, then halve carrot lengthwise and slice into 1/4-inch half-moons.
- Peel, then mince or grate garlic.
- Thinly slice green onions.
- Remove outer layer of lemongrass, then halve lengthwise. Place on a cutting board, cut-side down. Using the back of a spoon or a pot, forcefully hit lemongrass to crush, then chop very finely.
- Heat a large non-stick pan over medium-high heat.
- When hot, add peanuts to the dry pan. Toast, stirring often, until golden-brown, 3-4 min. (TIP: Keep your eye on peanuts so they don't burn!)
- Transfer to a small bowl.
- Add turkey, lemongrass, garlic, soy sauce and 1/8 tsp (1/4 tsp) salt to a medium bowl. Season with pepper, then combine.
- Divide turkey mixture into 8 equal portions (16 portions for 4 ppl).
- Roll into balls, then flatten into 1/2-inch-thick patties. (NOTE: Your mixture may look wet; this is normal! In step 4, you can carefully reshape patties when cooking.)
- Heat the same pan (from step 2) over medium.
- When hot, add 1 tbsp oil, then patties. (NOTE: Don't overcrowd the pan; cook in 2 batches if needed, using 1 tbsp oil per batch.)
- Cook, until browned all over and cooked through, 4-5 min per side.**
- Meanwhile, whisk together half the sweet chili sauce, vinegar and 1/2 tbsp (1 tbsp) oil in a large bowl.
- Add spring mix, carrots, green onions and cucumbers. Season with salt and pepper, then toss to combine.
- Remove the pan from heat, then add remaining sweet chili sauce. Gently toss to coat patties.
- Divide salad between bowls. Top with patties.
- Sprinkle peanuts over top.
500
kcal
Calories
27
g
Fat
5
g
Saturated Fat
37
g
Carbohydrate
24
g
Sugar
5
g
Dietary Fiber
30
g
Protein
110
mg
Cholesterol
1040
mg
Sodium
0.1
g
Trans Fat
950
mg
Potassium
175
mg
Calcium
4
mg
Iron
avec salade d’herbes fraîches et de concombres
avec salade d’herbes fraîches
avec salade de concombres fraîche
avec salade d’herbes fraîches et de concombres
avec salade de concombres fraîche
avec salade d’herbes fraîches et de concombres
