Sift both flours into a bowl, mix with baking powder and 1 litre of water until creamy.
Stir in the vinegar then refrigerate the batter for 30 minutes.
Marinate turkey slices in a mixture of soy sauce and grated ginger.
Heat oil in a deep fryer to 175°C.
Sandwich each turkey slice between two potato slices, dust with flour, and dip in batter.
Fry the cakes for 6 to 8 minutes until golden and drain on kitchen paper.
Sauté shallots in butter until soft, then add peas, mint, vinegar, and a little water.
Cook for 3 minutes, mash half of the mixture, then combine and season.
Serve the turkey cakes warm with the crushed peas.