Thai Green Turkey Cakes

Steps

1. oven to 220°C. Line an oven tray with baking paper. Bring a full kettle to the boil.
2. In a medium bowl, mix all Thai green turkey cake ingredients (except oil) together thoroughly using clean hands. Using clean, damp hands, shape mix into golf ball-sized balls then flatten slightly into cakes, about 1.5cm-thick.
3. Place cakes onto prepared tray and lightly brush the outside with oil (or spray). Bake (on upper oven rack) for about 8 minutes, until just cooked through. Switch oven to high grill and grill cakes for a further 3-4 minutes, until lightly browned.
4. While turkey cakes are cooking, pour boiling water over vermicelli noodles in a medium, heat-proof bowl and leave to soak for 4 minutes. Drain, rinse with cold water and drain well. Snip in a few places with kitchen scissors. Remove half the noodles and set aside (you only need half for the salad, nutrition based on half the noodles).
5. While noodles are soaking, prepare veggies. Thinly slice cabbage until you have 2-3 cups worth; peel carrot and cut into thin matchsticks, grate or use a toothed peeler to create ‘noodles’; roughly chop spinach. Place all in a medium bowl, along with mint and lemon ginger vinaigrette.
6. Add noodles to bowl with salad and toss well to combine.
7. Divide carrot, spinach and vermicelli noodle salad between plates. Top with Thai green turkey cakes.