- 1 cup cilantro, freshly chopped
- 1/4 cup fresh ginger, peeled and minced or pureed
- 2 cups scallions, thinly sliced on the diagonal
- 1 tablespoon mild to medium Chinese chili sauce (sriracha)
- 1/2 cup Dijon mustard
- 1 teaspoon kosher salt, or to taste
- 1 cup unsweetened coconut milk
- 2 pounds ground turkey
- 1 cup Japanese breadcrumbs
- 4 large eggs, lightly beaten
- 3 to 4 cups vegetable oil
- To taste, Japanese rice vinegar
- As needed, fresh cilantro sprigs
In a food processor or blender, combine the cilantro, ginger, scallions, chili sauce, Dijon, salt and coconut milk. Process about 30 seconds, or until green and well-blended. Transfer to a medium mixing bowl.
Add the ground turkey and toss lightly with a fork to combine. Sprinkle the breadcrumbs into the bowl and mix gently.
Add the beaten eggs and toss lightly until thoroughly blended.
Seal airtight with plastic wrap directly pressed on the surface, for at least 1 hour or overnight. (The cakes are easier to shape and will absorb less oil when the mixture is chilled.)
Using 2 ounces per cake, shape into oval cakes. In a large heavy skillet, heat 1/8-inch oil until it foams around a dab of the turkey mixture.
Sauté the cakes in the skillet in groups of 3, not over-loading the skillet.
Serve the turkey coin cakes hot, 3 per plate. Sprinkle with a generous dash of rice wine vinegar.
Garnish each plate with sprigs of fresh cilantro.
Recipe reprinted by permission of National Turkey Federation. All rights reserved.
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