Thai Turkey Patties with Asian Slaw and Coconut Rice

Steps

1. Combine rice, water, coconut and a pinch of salt in a small pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
2. While rice cooks, prepare Thai turkey patties. Place egg and Thai green curry paste into a medium bowl and whisk with a fork. Add remaining Thai turkey patty ingredients to bowl with curry paste and mix to combine.
3. Place patty mix into fridge to firm up while making the slaw. Thinly slice bok choy; grate courgette; peel cucumber into long, thin ribbons, stopping when you reach the core (discard core and seeds); cut pear into quarters lengthways, remove core and thinly slice.
4. Add all Asian slaw ingredients to a medium bowl, along with a drizzle of olive oil. Season to taste with salt and pepper and toss to combine.
5. Heat a drizzle of oil in a large fry-pan on medium-high heat. Add tablespoon amounts of patty mixture to pan, pressing down lightly to form 0.5cm-thick patties. Cook, in batches, for 1-2 minutes each side, or until browned and cooked through.
6. spoon ¾ cup cooked coconut rice per person onto plates. Divide Thai turkey patties and Asian slaw between plates and dollop a little sweet chilli sauce on the side. Squeeze over lime juice.