This wholesome and flavorful dish combines lean turkey, fresh vegetables, and aromatic herbs to create tender patties, complemented by a refreshing cucumber dill sauce. It’s a perfect meal for those seeking a nutritious yet satisfying option.
Cooking Time
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Preparation: 30 minutes
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Cooking: 20 minutes
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Total: 50 minutes
Ingredients
For the Patties:
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2 eggs
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2 pinches of salt
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½ teaspoon Provençal herbs
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Ground black pepper, to taste
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2 zucchini, grated
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2 potatoes, peeled and grated
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1 carrot, peeled and grated
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1 onion, finely chopped
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1 clove of garlic, minced
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2 tablespoons semolina
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1 bunch of parsley, chopped
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250 g (8.8 oz) ground turkey
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1 onion, finely chopped
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1 clove of garlic, minced
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1 sprig fresh thyme or ½ teaspoon dried thyme
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¼ teaspoon salt
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1 egg yolk
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60 g (2.1 oz) mozzarella cheese, grated
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Plant oil for frying
For the Creamy Cucumber Dill Sauce:
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1 cup plain yogurt or sour cream
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1 cucumber, peeled and grated
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1 bunch of dill, chopped
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Salt and ground black pepper, to taste
Step-by-Step Cooking Directions
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Prepare the Vegetable Mixture:
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In a large bowl, combine the grated zucchini, potatoes, and carrot.
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Add a pinch of salt and let it sit for 10 minutes to draw out excess moisture.
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After 10 minutes, squeeze the mixture to remove as much liquid as possible.
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Combine Ingredients:
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In the same bowl, add the finely chopped onion, minced garlic, semolina, chopped parsley, Provençal herbs, ground black pepper, and the remaining pinch of salt.
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Mix in the ground turkey, egg yolk, and grated mozzarella cheese until well combined.
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Form the Patties:
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Take a portion of the mixture and shape it into a patty. Repeat with the remaining mixture.
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Cook the Patties:
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Heat plant oil in a large skillet over medium heat.
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Place the patties in the skillet and cook for about 5 minutes on each side, or until golden brown and cooked through.
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Remove the patties from the skillet and place them on a paper towel-lined plate to drain any excess oil.
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Prepare the Creamy Cucumber Dill Sauce:
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In a bowl, combine the plain yogurt or sour cream, grated cucumber, chopped dill, salt, and ground black pepper.
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Mix well and refrigerate until ready to serve.
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Serve:
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Serve the warm turkey and zucchini patties with the creamy cucumber dill sauce on the side.
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Nutritional Information (per serving, based on 4 servings)
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Calories: Approximately 350 kcal
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Protein: 25 g
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Carbohydrates: 20 g
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Fat: 18 g
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Fiber: 3 g
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Sodium: 400 mg
Note: Nutritional values are approximate and may vary based on specific ingredients used.
Origins and Popularity of the Recipe
This recipe draws inspiration from Mediterranean and Eastern European cuisines, where combining meat with vegetables and herbs is a common practice to create flavorful and nutritious dishes. The inclusion of a yogurt-based sauce, similar to tzatziki, adds a refreshing element that complements the savory patties.
Reasons Why You’ll Love This Recipe
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Nutritious and Balanced: Combines lean protein, vegetables, and dairy.
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Flavorful: Herbs and spices enhance the taste.
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Versatile: Can be served as a main dish or appetizer.
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Make-Ahead Friendly: Patties can be prepared in advance and reheated.
Health Benefits
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Lean Protein: Turkey provides essential amino acids.
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Vegetables: Zucchini, carrots, and potatoes add fiber and vitamins.
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Probiotics: Yogurt-based sauce supports digestive health.
Serving Suggestions
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Main Course: Serve with a side salad or steamed vegetables.
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Appetizer: Offer smaller patties with toothpicks and sauce for dipping.
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Wraps: Place patties in flatbread with lettuce and sauce for a sandwich.
Common Mistakes to Avoid
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Excess Moisture: Ensure vegetables are well-drained to prevent soggy patties.
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Overmixing: Mix ingredients until just combined to maintain a tender texture.
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High Heat: Cook patties over medium heat to avoid burning the exterior before the inside is cooked.
Pairing Recommendations
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Beverages: Pair with a crisp white wine or sparkling water with lemon.
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Sides: Serve with quinoa, couscous, or a fresh green salad.
Cooking Tips
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Uniform Size: Shape patties evenly for consistent cooking.
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Chill Mixture: Refrigerate the mixture for 15 minutes before shaping to make handling easier.
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Non-Stick Skillet: Use a non-stick skillet to reduce the amount of oil needed.
Similar Recipes to Try
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Chicken and Zucchini Fritters
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Vegetable Patties with Yogurt Sauce
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Beef and Carrot Meatballs with Herb Dip
Variations to Try
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Cheese: Substitute mozzarella with feta for a tangier flavor.
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Herbs: Use basil or cilantro instead of parsley for a different taste profile.
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Spices: Add a pinch of chili flakes for a spicy kick.
Ingredient Spotlight
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Zucchini: Low in calories and high in vitamin C.
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Semolina: Adds texture and helps bind the patties.
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Dill: Offers a fresh, slightly tangy flavor that complements the sauce.
Conclusion
This Turkey & Zucchini Patties with Creamy Cucumber Dill Sauce recipe is a delightful blend of flavors and textures, offering a nutritious meal that’s both satisfying and versatile. Whether you’re preparing a family dinner or entertaining guests, this dish is sure to impress.
Frequently Asked Questions
1. Can I bake the patties instead of frying?
Yes, preheat your oven to 200°C (400°F) and bake the patties on a lined baking sheet for 20-25 minutes, flipping halfway through.
2. How can I make this recipe gluten-free?
Replace semolina with gluten-free breadcrumbs or almond flour.
3. Can I use other meats?
Ground chicken or beef can be used as alternatives to turkey.
4. How long can I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days.
5. Can I freeze the patties?
Yes, freeze cooked patties in a single layer, then transfer to a freezer bag for up to 2 months. Reheat in the oven or skillet.
6. What can I use instead of mozzarella?
Cheddar, gouda, or feta cheese are good substitutes.
7. Is there a vegan version?
Replace turkey with mashed chickpeas or lentils, and use plant-based yogurt for the sauce.
8. Can I prepare the mixture ahead of time?
Yes, the mixture can be prepared and refrigerated up to 24 hours in advance.
9. What if I don’t have fresh herbs?
Dried herbs can be used; use one-third the amount of fresh herbs.
10. How can I make the sauce more tangy?
Add a teaspoon of lemon juice or a dash of vinegar to the sauce.