Turkey cakes with wasabi guacamole

Serves four

For the wasabi guacamole

• 2 courgettes
• 0 black pepper
• 600g minced turkey
• 2 medium free-range eggs
• 1.5 tsp ground cumin
• 3 tbsp chopped coriander
• 3 tbsp chopped mint
• 2 cloves garlic
• 60g chopped spring onion
• 0 Sunflower oil
• 2 tbsp sweet chilli sauce
• 1 tsp mirin
• 0.5 tsp toasted sesame seeds

• 2 ripe avocados
• 2 tbsp lime juice
• 2 tsp wasabi paste
• 20g chopped spring onion
• 0 Salt

Step 1
Heat the oven to 180C/350F/gas mark 4.

Step 2
Put the grated courgette in a sieve, mixed with a quarter-teaspoon of salt, and leave to drain for about 15 minutes.

Step 3
Squeeze out as much liquid as possible with your hands, then put the courgette in a large mixing bowl along with the turkey, eggs, cumin, coriander, mint, garlic, three-quarters of the spring onion, a teaspoon of salt and some black pepper.

Step 4
Mix together well, then shape into 12 patties weighing about 80g each.

Step 5
Heat two tablespoons of sunflower oil in a large frying pan and fry the patties for four minutes, turning once, until nice and brown on both sides.

Step 6
Transfer to a baking tray and finish off in the oven for a further 10 minutes.

Step 7
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.

Step 8
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.

Step 9
Sprinkle the sesame seeds on top and serve with the guacamole on the side.