Mini Thai red curry turkey meatloaves with pumpkin topping

Instructions

1 Preheat oven to 180°C. Grease four holes of an 8-hole mini loaf tray.

2 In a bowl, combine turkey, chilli paste, curry powder, fish sauce, chopped coriander, lime zest and juice, breadcrumbs and egg whites. Press mixture equally into prepared loaf tray. Top with pumpkin slices, brush with chilli paste and spray with olive oil. Bake for 30 minutes, or until cooked through. Stand in tray for 5 minutes.

3 Meanwhile, in a small pot of boiling water cook beans for 5 minutes, or until tender, adding snow peas during last minute of cooking. Drain well and refresh under cold water. In a bowl, place coriander leaves, cashews and sesame oil and combine.

4 Serve mini meatloaves with greens and lime wedges and a little chilli paste. Garnish with fresh chilli slices.