2 zucchinis, coarsely grated (net weight 8.8 oz [250g])
Salt and black pepper
1.3 lb [600 g] minced turkey, or chicken
1 medium free-range egg
1½ tsp [7.5 ml] ground cumin
3 tbsp [45 ml] chopped coriander
3 tbsp [45 ml] chopped mint
2 garlic cloves, peeled and crushed
½ cup [125 ml] chopped green onion
Vegetable oil, for frying
2 tbsp [30 ml] sweet chilli sauce
1 tsp [5 ml] mirin
½ tsp [2.5 ml] toasted sesame seeds
For the wasabi guacamole
2 ripe avocados, peeled, pit removed
2 tbsp [30 ml] lime juice
2 tsp [10 ml] wasabi paste
¼ cup [60 ml] chopped green onion
Heat the oven to 350°F [180°C]. Put the grated courgette in a sieve, mixed with a quarter-teaspoon of salt, and leave to drain for about 15 minutes. Squeeze out as much liquid as possible with your hands, then put the courgette in a large mixing bowl along with the turkey, egg, cumin, coriander, mint, garlic, three-quarters of the spring onion, a teaspoon [5 ml] of salt and some black pepper. Mix together well, then shape into 12 patties.
Heat 2 tbsp [30 ml] of vegetable oil in a large frying pan and fry the patties for four minutes, turning once, until nice and brown on both sides. Transfer to a baking tray and finish off in the oven for a further 12 minutes. Turning the patties once after 6 minutes.
While the turkey cakes are in the oven, make the guacamole: mash the avocado with a fork and mix together with the lime juice, wasabi, chopped spring onion and half a teaspoon of salt.
Mix the sweet chilli and mirin in a separate bowl, and brush this over the turkey cakes as soon as they come out of the oven. Sprinkle the sesame seeds on top and serve with the guacamole on the side.
Note: This recipe does great as a cocktail bite. Simply shape into small meatballs instead of patties, brown all over in a pan for 4 minutes, then finish in the oven for 8 to 10 minutes. Serve with cocktail picks, with guacamole on the side.
Recipe Credit: Adapted from Yotam Ottolenghi, The Guardian