1 beaten egg
1/2 cup coarsely chopped water chestnuts
1/3 cup fine dry bread crumbs
1 green onion, finely chopped
1 Tbsp. soy sauce
1 Tbsp. lemon juice
1Tbsp. grated fresh ginger root
1/2 tsp sugar (or equiv. sugar sub)
1/4 tsp. salt
1/2 tsp. chili oil, or a dash of ground red pepper
1 and 1/2 lbs. ground raw turkey
12 romaine lettuce leaves (or savoy cabbage leaves, or butter lettuce leaves)
fresh cilantro sprigs
In a large mixing bowl, combine egg, water chestnuts, bread crumbs, green onion, soy sauce, lemon juice, ginger root, sugar sub, salt, and chili oil. Add turkey; mix well. Choose the way you want them:
Shape into twelve small patties.
1) Grill over medium hot coals
2) Broil 3 inches from heat for 12 to 14 minutes, or till juices run clear, turning once.
3) Toss the mix into a heated non-stick pan and cook over medium heat until the meat starts to brown, or is obviously done.
Serve each loaf wrapped in a lettuce leaf. Garnish with cilantro, if desired. Dip into Thai dipping sauce. Makes 4 main dish servings.
THAI DIPPING SAUCE:
In a small bowl, combine 1/4 cup lemon juice, 3 Tbsp. Fish Sauce, 1 Tbsp. chopped cilantro, 2 tsp sugar, 1 tsp soy sauce, 1/2 tsp crushed red pepper, and 1/2 tsp sesame oil. 1 tsp. of gingerroot.