900g turkey mince
2 tbsp dark soy sauce
2 tbsp sweet chili sauce
Juice of 1 lemon
1 clove garlic, minced
1 tbsp fresh ginger, finely shredded
6 spring onions, finely chopped
20g fresh coriander
4 large carrots
1 red onion, halved and thinly sliced
2 tbsp coriander leaves, chopped
2 tbsp lemon juice
1 tbsp light olive oil
3 tbsp dukkah
Whisk the soy sauce, chili sauce, and lemon juice in a large bowl. Add the turkey mince, spring onion, ginger, garlic and coriander. Mix well until well combined.
Divide the mixture into twelve even sized cakes. Preheat the grill to high and cook the cakes for eight minutes on each side until cooked through.
Whilst the cakes are cooking make the salad. Peel the carrots into strips using a peeler. Mix in a bowl with the thin slices of onion and coriander. Dress with the lemon juice and olive oil before sprinkling generously with dukkah. Serve with the hot turkey cakes.