Thai Green Curry Turkey Cakes with Coconut Jasmine RIce

Thai Green Curry 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, June 25, 2017.
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Quick and delicious turkey cakes with Thai flavours.

Ingredients

COCONUT JASMINE RICE

  • 1 cup jasmine rice (1 packet)
  • 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 makrut lime leaf, central stem removed and thinly sliced
  • 1 teaspoon fish sauce
  • 2 teaspoons sweet chilli sauce
  • 1 egg
  • ½ cup panko breadcrumbs
  • ½ bunch spring onions, white and green part thinly sliced
  • ½ teaspoon salt

DRESSING

  • 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
  • ½ teaspoon fish sauce

WINTER SLAW

  • ½ Chinese cabbage, thinly sliced until you have 2 cups worth
  • 1 carrot, peeled and cut into thin matchsticks
  • 1 teaspoon sesame seeds

TO SERVE

  • 2 tablespoons picked coriander leaves

Steps

  1. Combine all coconut rice ingredients in a small pot and bring to the boil. As soon as it boils, stir, 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 10 minutes. Do not lift lid during cooking.
  2. Add all Thai green turkey cake ingredients to a medium bowl and mix to combine. Using a ¼ cup measure, scoop out mixture and shape into 2cm-thick 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 turkey cakes cook, whisk all dressing ingredients together in a small bowl until combined.
  5. In a medium bowl, combine all winter slaw ingredients, along with 1½ tablespoons of the dressing (reserve remaining dressing to serve). Once rice has finished steaming, fluff up grains with a fork.
  6. spoon ¾ cup of coconut jasmine rice per person onto each plate. Top with winter slaw and Thai green turkey cakes. Drizzle over remaining dressing and sprinkle with coriander.

Nutritional Information

Energy 2514 kj
601 kcal
Protein 37.2g
Carbohydrate 64.3g
Fat 21.3g