Victor Protasio
Makes 16 patties; 8 servings

Perfect for campouts, you can cook up a big batch of patties at home and freeze. Heat them in camp for a great breakfast with eggs or hash-browns ("Wilderness Cuisine" author Carole Latimer uses sweet potatoes), tangerine juice, and papaya wedges.

Notes: It's easiest to mince lemon grass in a food processor or minichopper. For best texture, mince the remaining ingredients with a knife.

How to Make It

Step 1

At home: Mix turkey well with beans, onions, lemon grass, cilantro, chilies (lesser amount for mildest flavor), fish sauce, egg, cornstarch, and sugar. Divide into 16 equal portions and shape into 16 patties, each 1/2 inch thick.

Step 2

Pour oil into a 10- to 12-inch nonstick frying pan over medium-high heat. When hot, add a few patties, without crowding. Cook until brown on each side and no longer pink in center (cut to test), about 7 minutes total. Remove as cooked and drain on paper towels; add more patties to pan.

Step 3

When patties are cool, freeze in a single layer in a metal pan until hard, then seal airtight in plastic freezer bags. Transport in an insulated chest.

Step 4

In camp: Place frozen patties in a 9- to 10-inch nonstick frying pan over low heat, cover, and cook until warm, 3 to 5 minutes; turn at least once.

Step 5

Nutritional analysis per patty.

Ratings & Reviews

lpaz14's Review

May 09, 2012
Came together very quickly and froze well, which makes it a handy make-ahead for a weeknight or to throw in a sack for a lunch on the trail. Plus, tastes quite good! Will definitely make again. Unfortunately I didn't have any lemon grass or fish sauce on hand, so substituted with soy sauce. The lemon grass and fish sauce would have added a nice complexity of flavor, but the soy sauce was definitely satisfactory. I also used some mixed frozen veg for the green beans, which I thought worked fine.