Thai Turkey Patties with Coconut Rice

Steps

1. Preheat oven to 220°C. Line an oven tray with baking paper. Combine rice ingredients in a medium pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
2. In a large bowl, whisk egg. Add all Thai turkey ingredients and mix well. Using clean, damp hands, shape mixture into golf ball-sized balls then flatten slightly, about 1.5 cm-thick. Place on prepared tray.
3. Bake (on middle-upper oven rack) for about 8 minutes, until nearly cooked through. Switch oven to high grill for a further 3 minutes, until lightly brown on top.
4. While patties cook, rinse bok choy, cut ends 1cm and thinly slice; grate courgette; peel cucumber into ribbons. Add all to a medium bowl, along with lemon juice and Thai dressing. Season to taste.
5. To serve, spoon ¾ cup cooked coconut rice per person onto plates. Divide Thai turkey patties and bok choy salad between plates and dollop with lime and garlic mayo on the side.