Leftover Turkey Banh Mi

17 20 840
Ingredients Minutes Calories
Prep Cook Servings
20 min 0 min 4
Leftover Turkey Banh Mi
Health Highlights


1 tsp Soy sauce, low sodium
1 tbsp White wine vinegar
4 tbsp Truffle flavour pate (or any liver pate)
1 tbsp Olive Oil, Extra Virgin
199 gm Turkey thigh, meat and skin (Leftover)
1 fruit Lime
2 baguette Whole wheat baguette
1 clove(s) Garlic
3 ml Ginger root (fresh)
1 pinch Sea Salt
2 tbsp Mayonnaise
1/2 bunch Cilantro (coriander) (fresh)
1 medium Carrots
1/2 cucumber(s) Cucumber
1/4 head(s) Cabbage, savoy
1 tbsp Sesame oil
4 tbsp Liver pate, chicken


For this recipe, you will need 190g leftover cooked turkey, preferably brown meat.

Preheat the oven to 130ºC/250ºF/gas ½. Add a splash of olive oil to a large frying pan over a medium heat. Roughly shred and add the turkey (if you’ve got the skin, add that too) and cook for 2 to 3 minutes, or until warmed through. Grate in the lime zest and stir in the chilli sauce, then reduce the heat to low and cook for a further 2 to 3 minutes, or until crisp and slightly caramelized.

Meanwhile, place the baguettes in the oven to warm through. Peel and add the garlic and most of the ginger to a pestle and mortar, then bash to a smooth paste with a pinch of salt and 2 to 3 tablespoons of extra virgin olive oil. Muddle in the mayo and the juice from the lime, then pick in the coriander leaves and stir to combine. Set aside.

To make the pickle, peel the carrot, then coarsely grate and add to a large bowl along with the cucumber and cabbage. Peel, finely chop and add the remaining ginger, then sprinkle over a pinch of salt and scrunch together with your hands to get rid of any excess liquid. Add 1 teaspoon of sesame oil, the soy and vinegar and toss well to combine.

Open out the warm baguettes, spread the chicken liver paté onto one side of each, then pile over the turkey and pickled veg. Finish with a dollop of lime-spiked mayo, then finely chop and scatter over the chilli (if using) along with the reserved coriander leaves. Press down slightly on the baguettes to close, then cut the banh mi into chunks and tuck in.

Nutrition Facts

Per Portion

Calories 840
Calories from fat 220
Calories from saturated fat 44
Total Fat 24.5 g
Saturated Fat 4.9 g
Trans Fat 0.1 g
Polyunsaturated Fat 7.7 g
Monounsaturated Fat 10.9 g
Cholesterol 109 mg
Sodium 1237 mg
Potassium 749 mg
Total Carbohydrate 125 g
Dietary Fiber 9.8 g
Sugars 5.3 g
Protein 35 g

Dietary servings

Per Portion

Fruit 0.3
Grain 3.6
Meat 0.8
Vegetables 3.0

Energy sources


Meal Type(s)