1 c cilantro, freshly chopped
1/4 c fresh ginger, peeled and minced or pureed
2 c scallions, thinly sliced on the diagonal
1 tbsp mild to medium Chinese chili sauce (siracha)
1/2 c Dijon mustard
1/2 tsp kosher salt or to taste
1 c unsweetened coconut milk
2 lbs GROUND TURKEY
1 c Japanese bread crumbs
4 Large eggs, lightly beaten
3 to 4 c vegetable oil
Japanese rice vinegar To Taste
Fresh cilantro sprigs As needed
COIN TURKEY CAKES
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).
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.
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.