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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 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. | 2. 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. | 3. 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). | 4. Shape into 2oz oval cakes. | 5. 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. | 6. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cilantro	1	cup	chopped	3.68	0.5872	0.3408	0.0832
ginger	1/4	cup	peeled minced	19.2	4.2648	0.4368	0.18
scallion	2	cups	sliced	64.0	14.68	3.66	0.38
chinese chili sauce	1	tablespoon		-	-	-	-
dijon mustard	1/2	cup		-	-	-	-
kosher salt	1	teaspoon		-	-	-	-
coconut milk	1	cup	unsweetened	552.0	13.296	5.496	57.216
turkey	2	lbs	ground	1296.5363	1.1787	196.2031	51.1361
japanese bread crumb	1	cup		-	-	-	-
egg	4		beaten	286.0	1.44	25.12	19.02
vegetable oil	3 -4	cups		0.0	0.0	0.0	0.0
rice vinegar				-	-	-	-
cilantro stem				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.