Turkey burgers

Rich in protein, turkey is also an excellent source of numerous vitamins and minerals, including B vitamins and selenium, zinc and phosphorus, which are essential to health.

SERVES 4

FOR THE BURGERS 1 white onion, chopped 2 garlic cloves, crushed 2tsp dried mixed herbs Large handful of fresh coriander Zest of 1 lime ½tsp sea salt Freshly ground black pepper 4tbsp olive oil 400g minced turkey FOR THE CRUNCHY COLESLAW (See cook’s note for method) ½ white cabbage, finely sliced ½ red cabbage, finely sliced 2 carrots, grated 4 spring onions, trimmed and chopped 2tsp avocado oil 1tsp wholegrain mustard 2tbsp avocado mayonnaise 2tbsp natural yogurt 2tbsp sunflower seeds, toasted Sea salt and freshly ground black pepper FOR THE SWEET POTATO WEDGES 4 medium-sized sweet potatoes, peeled and cut into wedges 4tbsp olive oil 1tsp paprika 1tsp cayenne pepper 1tsp sea salt 1 Preheat the oven to 200°C/ 180°C fan/gas mark 6. Place the onion, garlic, mixed herbs, coriander, lime zest, salt, some pepper and 1tbsp of the oil into a blender or food processor and blitz to combine. 2 Transfer the mixture to a mixing bowl, add the turkey and mix well (you may find this easiest using your hands). Shape the mixture into 6-8 patties and place in the fridge for 25min to firm up. Meanwhile, spread the sweet potato wedges over a baking sheet and sprinkle with the olive oil, paprika, cayenne pepper and sea salt. Place in the oven for an initial 20min. 4 After 20min, remove from the oven and gently shake the tray to turn the wedges, then return to the oven and cook for a further 10-20min until golden and crispy. 5 Heat the remaining 3tbsp oil in a large frying pan over a medium heat. Add the burgers and cook for 6-8min on each side, turning once, until they are browned and cooked through in the middle. 6 Serve with the coleslaw and sweet potato wedges.