Thai Green Curry Turkey Cakes with Coconut Jasmine Rice

Steps

1. Preheat BBQ hotplate to low-medium (if using). Prepare your vegetables. Combine all coconut jasmine 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 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
2. Thinly slice first measure of coriander and spring onions. 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 patty-shaped 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 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. To serve, spoon ¾ cup of cooked coconut jasmine rice per person onto each plate. Top with slaw and Thai green turkey cakes. Drizzle over remaining dressing and sprinkle with coriander.