Thai Green Turkey Cakes with Coconut Jasmine Rice

Thai Green Turkey Cakes with Coconut Jasmine Rice

Ready in 30 minutes • Serves 2-3
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, February 19, 2017.
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A delish Asian Dish with lots of flavour!

Ingredients

COCONUT JASMINE RICE

  • 1 cup jasmine rice
  • ¾ cup coconut milk (shake well before opening)
  • ¾ cup water
  • ¼ teaspoon salt

THAI GREEN TURKEY CAKES

  • 300g turkey mince
  • 1½ teaspoons Thai green curry paste
  • 1 kaffir lime leaf, tough central stem removed and thinly sliced
  • 1 teaspoon fish sauce
  • 2 teaspoons sweet chilli sauce
  • 1 egg
  • ½ cup panko breadcrumbs
  • 1/3 bag green beans, ends trimmed and very thinly sliced

GREENS

  • 2/3 bag green beans
  • 150g mung bean sprouts
  • 2 tablespoons roughly chopped coriander leaves and stalks

DRESSING

  • ¼-½ chilli, finely sliced (optional)
  • 2 teaspoons finely grated ginger
  • 1 clove garlic, minced
  • Juice of 1 lemon
  • 2 teaspoons soy sauce
  • 1½ tablespoons sweet chilli sauce
  • 1 tablespoon sesame oil
  • teaspoon fish sauce

TO SERVE

  • 1 tablespoon coriander leaves

Steps

  1. Combine all coconut jasmine rice ingredients in a small pot and bring to the boil. As soon as it boils, stir and cover with a tightfitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 10 minutes. Do not lift lid during cooking.
  2. Place all Thai green turkey cake ingredients into a large bowl and mix until combined. Using a ¼ cup measure, scoop out mixture and shape into 2cm-thick, pattyshaped cakes.
  3. Heat a drizzle of oil in a large fry-pan on low-medium heat. Cook turkey cakes for 2-3 minutes each side, until golden and just cooked through.
  4. While patties are cooking, trim ends off remaining green beans then slice thinly on an angle. Place beans in a medium bowl, along with mung bean sprouts and first measure of coriander and toss to combine.
  5. In a small bowl, whisk all dressing ingredients until combined.
  6. Spoon ¾ cup cooked coconut jasmine rice onto each plate and top with two Thai green turkey cakes and greens. Spoon over dressing and garnish with remaining coriander leaves.

Nutritional Information

Energy 2639 kj
631 kcal
Protein 37.9g
Carbohydrate 62.4g
Fat 25.4g