| Coin Turkey Cakes |
| 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 (siracha) |
| 1/2 Cup Dijon mustard |
| 1 Teaspoon kosher salt or to taste |
| 1 Cup unsweetened coconut milk |
| 2 Pounds GROUND TURKEY |
| 1 Cup Japanese bread crumbs |
| 4 Large eggs, lightly beaten |
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- 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).
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| Assembly |
| 3 to 4 Cups vegetable oil |
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- 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.
- Saute cakes in skillet in groups of 3, not over-loading the skillet.
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| Service |
| To Taste Japanese rice vinegar |
| As needed Fresh cilantro sprigs |
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- 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.
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