Turkey breast mince is high in protein and amino acids, low in calories, carb free and low in fat. No need to cook the Kale beforehand; just finely chop it, add to the turkey mince along with all the other ingredients and shape it into the desired size you like. Rest them in the fridge until ready to cook; they can be frozen at this stage or even after cooking.
Mix curry paste, egg, fish sauce, sweetener, lime juice and zest. Once combined whisk in the cornflour, removing any lumps.
Add the rest of the ingredients and mix well (time to get your hands dirty). Shape into cakes or balls, cover and let them rest in the fridge for 30 mins.
Place a large fry pan over medium heat with 2 tbs oil, cook for 4-7 mins each side. I place a lid on my fry pan to cook them quicker, totally optional. You could also cook them in the oven at 180c fan forced for 10-15mins , turning once. They just don’t caramelise as much in the oven.