Thai Green Turkey Cakes with Coconut Rice and Asian Dressing

Thai Green Turkey Cakes with Coconut Rice and Asian Dressing

Ready in 30 minutes • Serves 4-5
This dish most recently appeared in My Gluten Free (5 Nights For 4) on Sunday, August 26, 2018.
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Ingredients

Rice

  • 1½ cups jasmine rice
  • 165ml coconut cream
  • 1½ cups water

Turkey Cakes

  • 450g turkey mince
  • 2 tsp Thai green curry paste
  • 1 tsp GF fish sauce
  • 2 tsp GF mild sweet
  • chilli sauce
  • 1 egg
  • ½ tsp salt
  • ½ cup panko breadcrumbs

Veggies

  • 1 broccoli
  • 1 carrot
  • 1 baby bok choy

Dressing (optional, adults)

  • Juice of 1 lemon
  • 2 tsp GF soy sauce
  • 2 Tbsp GF mild sweet chilli sauce
  • chilli sauce
  • 1 Tbsp sesame oil
  • ½ tsp GF fish sauce

To Serve

  • 2-3 Tbsp GF mild sweet chilli sauce (optional)

Steps

  1. Cook rice Combine all rice ingredients and a pinch of salt in a medium pot and bring to the boil. Once boiling, stir and cover with a lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and steam, covered, for 10 more minutes. Do not lift lid during cooking.
  2. Prep turkey cakes Place all turkey cake ingredients in a medium bowl and combine. Using a heaped tablespoon, scoop out mixture and roll into balls. Flatten slightly, about 2cm thick.
  3. Prep vegetables Cut broccoli into small florets; cut carrot into thin matchsticks or grate; thinly slice bok choy, keeping leaves and stems separate. Set all aside separately.
  4. Cook turkey cakes Heat a drizzle of oil in a large fry-pan on medium heat. 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 dressing ingredients (if using) in a small bowl, until combined.
  5. Cook vegetables Heat a drizzle of oil in a medium wok or fry-pan on high heat. Add broccoli and bok choy stems to pan and stir-fry for 2 minutes, tossing often. Add carrot and bok choy leaves. Cook for a further 1-2 minutes, until veggies are tender but still have a bite. Season to taste.
  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 or drizzle over sweet chilli sauce.