Prep 15 mins
Cook 20 mins
Found this in June 2010 issue of Restaurant Business magazine, but orginally from National Turkey Federation. Prep time does not include 1hr required to let flavors develop.
- 1 cup cilantro, chopped
- 1⁄4 cup fresh ginger, peeled and minced
- 2 cups scallions, thinly sliced
- 1 tablespoon Chinese chili sauce (siracha)
- 1⁄2 cup Dijon mustard
- 1 teaspoon kosher salt
- 1 cup unsweetened coconut milk
- 2 lbs ground turkey
- 1 cup Japanese-style bread crumbs (Panko)
- 4 large eggs, lightly beaten
- 3 -4 cups vegetable oil
- japanese rice vinegar, to taste
- fresh fresh cilantro stem
- In a food processor or blender, combine cilantro, ginger, scallions, chili sauce/siracha, Dijon, salt and coconut milk. Process about 30 seconds or until green and well-blended. Transfer to medium mixing bowl.
- Add ground turkey and toss lightly with a fork to combine. Sprinkle bread crumbs into the bowl and mix gently. Add beaten eggs and toss lightly until thoroughly blended.
- Seal airtight with plastic wrap directly pressed on the surface, for at least one hour or overnight. (The cakes are easier to shape and will absorb less oil when mixture is chilled).
- Shape into 2oz oval cakes.
- In a large heavy skillet, heat 1/8-inch oil until it foams around a dab of the turkey mixture. Saute cakes 3 at a time, not over-loading the skillet.
- Serve turkey coin cakes hot, 3 per plate. Sprinkle with a generous dash of rice wine vinegar. Garnish each plate with sprigs of fresh cilantro.