Turkey larb
- Preparation and cooking time
- Total time
- Easy
- Serves4
Skip to ingredients
- 2 tbsp basmati rice
- 1 tbsp vegetable oil
- 500g turkey breast mince
- 2 limesjuiced
- 2 tbsp fish sauce
- 1 tbsp palm sugar or light brown sugar
- 1 shallotfinely sliced
- 1-2 tsp dried chilli flakes
- coriandera small bunch, finely chopped, plus leaves to garnish
- a small bunch mintfinely chopped, plus leaves to garnish
To serve
- 3-4 Little Gem lettucesleaves separated
- 2 spring onionsfinely sliced
- 1/2 cucumberseeds removed and sliced into thin batons
- 1 red chillicut into thin strips
Nutrition: per serving
- kcal217low
- fat4g
- saturates0.6g
- carbs12.1g
- sugars5.3g
- fibre0.7g
- protein32.7g
- salt1.7g
Method
step 1
Heat a frying pan over a medium heat and toast the rice for 8-10 minutes or until browned. Tip into a mortar. Once cool, grind to a powder with the pestle.
step 2
Wipe out the frying pan and heat the vegetable oil over a high heat. Add the turkey mince, breaking it up with a spoon, and cook for 6-8 minutes until all of the water has evaporated.
step 3
In a bowl, mix together the lime juice, fish sauce, palm sugar, shallot and chilli flakes.
step 4
Tip in the turkey mince and stir well. Marinate for 10 minutes before adding the chopped coriander and mint.
step 5
Serve with the lettuce leaves, spring onions, cucumber, red chilli, toasted ground rice and extra herbs to garnish.
