Thai Green Turkey Cakes with Coconut Rice and Asian Dressing

Steps

1. Preheat BBQ hot plate to medium (if using). Combine all coconut rice ingredients in a medium 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. Very thinly slice green part of spring onions and place into a medium bowl with all remaining Thai green turkey cake ingredients and mix until combined. Using a heaped tablespoon, scoop out mixture and roll into balls. Flatten slightly, about 2cm-thick.
3. Cut broccoli into small florets; cut carrot into thin matchsticks or grate; trim end from bok choy and thinly slice, keeping leaves and stems separate; thinly slice white part of spring onions. Set all aside separately. Heat a drizzle of oil in a large fry-pan on medium heat.
4. Add turkey cakes to pan and cook for 8-9 minutes, turning to cook on all sides, until browned and just cooked through. Whisk all Asian dressing ingredients in a small bowl until combined. Heat a drizzle of oil in a medium wok or fry-pan on high heat.
5. Add broccoli and bok choy stems to pan and stir-fry for 2 minutes, tossing often. Add carrot, white part of spring onions and bok choy leaves. Cook for a further 1-2 minutes, until veggies are tender but still have a bite. Season to taste with salt.
6. To serve, spoon ¾ cup cooked coconut rice onto each plate and top with Thai green turkey cakes and veggies. Spoon over Asian dressing (if using) or drizzle over sweet chilli sauce.