Turkey Patties with Zucchini, Green Onions, and Cumin

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

Turkey meatballs mixed with grated zucchini are pan-fried and then finished in the oven. This recipe is inspired by popular culinary works.

Ingredients

Cilantro - 2 spoons
Pork Mince - 17.6 oz
Courgette - 7.1 oz
Scallions - 1.4 oz
Chicken Egg - 1 piece
Fresh Mint - 2 spoons
Garlic - 3 cloves
Ground Cumin - 1 tablespoon
Salt - 1½ spoons
Ground Black Pepper - ½ spoons
Safflower Oil - 3 fl oz
Sour Cream - 3.5 oz
Natural Yogurt - 5.3 oz
Citrus Zest Mix - 1 tablespoon
Meyer Lemon Juice - 1 tablespoon
Olive Oil - 1½ spoons
Sumac - 1 tablespoon
Ground Black Pepper - ½ spoons
Cayenne Pepper - ½ spoons

Step by Step guide

Step 1

First, prepare the sauce with sour cream. In a small bowl, mix together the sour cream, Greek yogurt, lemon zest and juice, 1 crushed garlic clove, olive oil, sumac, and half a teaspoon each of salt and pepper. The sauce can be stored in the refrigerator.

Step 2

Preheat the oven to 220 °C. In a large bowl, mix the minced meat with grated zucchini, chopped onion, mint, and cilantro, an egg, crushed garlic, and spices. Form the mixture into patties weighing 45 g each. You should get about 18 patties.

Step 3

Pour 2 cm of sunflower oil into a large frying pan. Heat it up and fry the patties on all sides over medium heat. You should do this in batches. Fry the patties for 4 minutes until they are golden brown, adding more oil as needed.

Step 4

Line a baking sheet with parchment paper. Place the cutlets on the baking sheet and bake in the oven for 5–7 minutes, until they are fully cooked. Serve warm or at room temperature on a plate with a spoonful of sour cream sauce.