When my husband wanted meatballs for dinner the other night, I couldn't help myself and had to look for a healthier version of the classic meatball recipe. I found these little guys - they are made with turkey, lots of herbs and zucchini.
After they come out of the oven they are brushed with sweet chili sauce and sprinkled with sesame seeds.
The meatballs were so juicy and very flavorful! The wasabi guacamole added a very nice zing to the dish and I served them with a simple salad.
Turkey Cakes with Wasabi Guacamole
(from Yotam Ottolenghi)
- 2 courgettes, coarsely grated (net weight 250g)
- Salt and black pepper
- 600 g / 1 pound and 5 oz minced turkey, or chicken
- 2 medium free-range eggs
- 1 ½ teaspoon ground cumin
- 3 tablespoons chopped coriander
- 3 tablespoons chopped mint
- 2 garlic cloves, peeled and crushed
- 60 g/ 2 oz chopped spring onion
- Sunflower oil, for frying
- 2 tablespoons sweet chilli sauce
- 1 teaspoon mirin
- ½ teaspoon toasted sesame seeds
- For the wasabi guacamole
- 2 ripe avocados, peeled (net weight 300g)
- 2 tablespoons lime juice
- 2 teaspoons wasabi paste
- 20 g/ 1oz chopped spring onion
- Heat the oven to 180C/350F/gas mark 4. 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, eggs, cumin, coriander, mint, garlic, three-quarters of the spring onion, a teaspoon of salt and some black pepper. Mix together well, then shape into 12 patties weighing about 80g each.
- 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. Transfer to a baking tray and finish off in the oven for a further 10 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.