Turkey and Zucchini Patties
Juicy, tender bite-size turkey balls that can be served as a quick and healthy weeknight dinner with salad, as a canapé with drinks, or as part of a mezze platter.
Servings: 4 people
Ingredients
- 1 large zucchini grated
- 500 g minced free-range turkey
- 3 spring onions finely chopped
- 2 TBS chopped fresh mint
- 2 cloves garlic minced
- 1 tsp ground cumin
- 1 tsp cooking salt
- ½ tsp cayenne pepper
- Olive oil for cooking
- Drizzle patties with Tahini Yoghurt Sauce sprinkled with sumac. Serve with salad and rice, quinoa or couscous.
Instructions
- Preheat oven to 200°C fan forced. Line an oven tray with baking paper.
- Squeeze out the excess moisture from the zucchini and add it to a large mixing bowl with all the other ingredients except the olive oil. Mix thoroughly with your hands. Shape into patties around the same size as golf balls. This mixture makes 16 to 18 patties. See note.
- Heat a thin layer of olive oil in a frying pan over medium-high heat. Sear the patties in batches, about 9 at a time, placing them on the paper-lined oven tray as you go. Don't overcrowd the pan, or else the patties will stew and won't brown.
- When all the patties are golden brown, bake them in the preheated oven for 10 minutes. Cut one patty in half to check that they are cooked through the thickest part of the patty. if they are still pink, return them to the oven for a few more minutes.
- Serve patties with salad, drizzled with tahini yoghurt sauce and a sprinkle of sumac.
Notes
If you are serving these as canapés, make the patties small enough to pop into your mouth whole. Reduce the cooking time in the oven to 7 minutes, and always check to ensure they are cooked through by cutting one ball in half.