Eigen recept van... Charlotte Henskens
Turkey cakes with wasabi guacamole
Anders, Hoofdgerecht, 4 personen, Anders
Laatst aangepast: 24 jul. 2012, 11:17 | 0 keer bewaard
- 2 courgettes, coarsely grated (net weight 250g)
- 600 gr minced turkey, or chicken
- 2 medium eggs
- 1,5 tsp ground cumin
- 3 tbsp chopped coriander
- 3 tbsp chopped mint
- 2 garlic cloves, peeled and crushed
- 60 gr chopped spring onion
- 2 tbsp sweet chili sause
- 1 tsp mirin
- 0,5 tsp toasted sesame seeds
- sunflower oil, for frying
- salt and peper
- 2 ripe avocado's, peeled (net weight 300g)
- 2 tbsp lime juice
- 2 tsp wasabi paste
- 20 gr 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.