As of late, Selma has been trying to get forcing us to eat less red meat. As a fellow Texan, this is downright cruel. However, I will admit that we have been eating too much beef lately so it doesn’t hurt to cut back and explore new options. This recipe comes from our good friend Squid Mike’s Jerusalem: A Cookbook but we slightly modified it just to keep things interesting. We love this recipe because it’s simple to make and packed full of veggies. And not only that, you can serve them alone as a app or sandwich them in between some naan bread for a healthier dinner option!
Turkey Patties
- 1 pound ground turkey (white or dark meat)
- 1 large egg
- 1 large zucchini, grated
- 3 scallions, sliced thin
- 2 tablespoons chopped mint leaves
- 2 tablespoons chopped cilantro leaves
- 2 large cloves garlic, pressed or finely minced
- 2 tbsp ground cumin
- 1 tbsp salt
- 1 teaspoon cayenne pepper
- 1 teaspoon fresh ground black pepper
- Vegetable oil for sautéing
Yogurt Sauce (optional)
- ½ cup sour cream
- ½ cup lowfat plain Greek Yogurt
- 1 tablespoon lemon juice
- 1 small garlic clove, pressed or finely minced
- 1½ tablespoons olive oil
- 1 tablespoon fresh mint, chopped
- ½ teaspoon salt
- ¼ teaspoon fresh ground black pepper
Step 1: Prep your yogurt sauce. Mix all ingredients together and set aside in the fridge for use later.
Step 2: Prep your ingredients. Grate your zucchini in a food processor with the grater blade if possible. This will take you all of 10 seconds as opposed to using a mandoline or doing it by hand. Your hands will thank you I promise. Chop the scallions, mint and cilantro and mince the garlic.
Step 3: In a large mixing bowl, combine the zucchini with the egg, scallions, mint, cilantro, garlic, cumin, cayenne pepper, salt and pepper.
Step 4: Give everything a good toss and then add in the ground turkey and mix together.
Step 5: Form into 3″ balls (roughly a little larger than a golf ball).
Step 6: Preheat oven to 350 degrees F. In a large skillet over medium-high heat, add in a tbsp of vegetable oil. When the oil is heated, add in the turkey zucchini balls and give them each a gentle press to form them into small patties. This will help them cook more evenly. Sear them on both sides and then transfer onto a baking tray. Bake for 7-10 min or until turkey is cooked through.
Step 7: Top with the lemon yogurt mint sauce and serve with some fresh baked naan bread!
And there you have it, another simple and delicious recipe for the books!
- 1 pound ground turkey (white or dark meat)
- 1 large egg
- 1 large zucchini, grated
- 3 scallions, sliced thin
- 2 tablespoons chopped mint leaves
- 2 tablespoons chopped cilantro leaves
- 2 large cloves garlic, pressed or finely minced
- 2 tbsp ground cumin
- 1 tbsp salt
- 1 teaspoon cayenne pepper
- 1 teaspoon fresh ground black pepper
- Vegetable oil for sautéing
- ½ cup sour cream
- ½ cup lowfat plain Greek Yogurt
- 1 tablespoon lemon juice
- 1 small garlic clove, pressed or finely minced
- 1½ tablespoons olive oil
- 1 tablespoon fresh mint, chopped
- ½ teaspoon salt
- ¼ teaspoon fresh ground black pepper
- Prep your yogurt sauce. Mix all ingredients together and set aside in the fridge for use later.
- Prep your ingredients. Grate your zucchini in a food processor with the grater blade if possible. This will take you all of 10 seconds as opposed to using a mandoline or doing it by hand. Chop the scallions, mint and cilantro and mince the garlic.
- In a large mixing bowl, combine the zucchini with the egg, scallions, mint, cilantro, garlic, cumin, cayenne pepper, salt and pepper.
- Give everything a good toss and then add in the ground turkey and mix together.
- Form into 3" balls (roughly a little larger than a golf ball).
- Preheat oven to 350 degrees F. In a large skillet over medium-high heat, add in a tbsp of vegetable oil. When the oil is heated, add in the turkey zucchini balls and give them each a gentle press to form them into small patties. This will help them cook more evenly. Sear them on both sides and then transfer onto a baking tray. Bake for 7-10 min or until turkey is cooked through.
- Top with the lemon yogurt mint sauce and serve with some fresh baked naan bread!
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