1 pound ground turkey meat
Just under 2 cups, lightly packed, coarsely grated zucchini (from about 2 to 3 small zucchinis or one medium zucchini)
3 green onions, thinly sliced, onion greens included
2 tablespoons chopped fresh mint (spearmint)
2 tablespoons chopped fresh cilantro (tender stems included)
1 clove garlic, crushed and minced
1 teaspoon ground cumin
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cayenne
3 tablespoons extra virgin olive oil
1/4 cup sour cream
1/3 cup plain Greek yogurt
1 teaspoon grated lemon zest
1 tablespoon lemon juice
1/2 teaspoon minced garlic
2 teaspoons extra virgin olive oil
1/4 teaspoon salt
Pinch of freshly ground black pepper


1.Make the sour cream sauce by placing all of the sauce ingredients in a bowl and stirring until combined. Chill until ready to use.
2.Mix the turkey zucchini mixture In a large bowl place the grated zucchini, sliced green onions, chopped mint, cilantro, and garlic, ground cumin, salt, pepper, and cayenne. Stir to combine.
3.Form patties Use your hands to form 3 to 4 inch wide patties, placing them on a baking sheet. Note that the patties will be rather wet, so they may be a little tricky to handle.
4.Fry gently Heat 3 Tbsp of olive oil in a large frying pan on medium high heat. Once the oil is hot, lower the heat to medium. Working in batches, place the patties in the pan. Let cook for about 5 minutes, then flip the patties over and cook for another 5 to 6 minutes.
5.Remove to paper-towel lined plate Once the first batch of patties are done, remove to a paper towel-lined plate while you cook the second batch. Or you can keep the patties warm in a 200°F oven. Makes 8 large patties or up to 18 small ones. Serve with the sour cream sauce.

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