Khanom Krok with Toasted Scallions

In a small mixing bowl, combine the ground turkey, cooked quinoa, finely minced raw spinach, and finely chopped broccoli. Season lightly with white pepper.

Heat a non-stick skillet or a traditional khanom krok cast-iron mold over medium-low heat. Brush lightly with the olive oil.

Shape the turkey-quinoa mixture into small, bite-sized rounds, roughly the size of a golf ball. Place them into the mold or directly onto the skillet.

Cook for 4-5 minutes per side, pressing down gently with a spatula, until the exterior is browned and the center is cooked through and firm.

While cooking, sprinkle the palm sugar over the tops to caramelize slightly and scatter the fresh scallions over the cakes.

Remove from heat when the edges are crispy and the sugar has formed a light, sticky glaze. Serve warm immediately, garnished with an extra pinch of scallions.