Turkey cutlets with zucchini, green onions and cumin
6 servings
40 minutes
Turkey cutlets with grated zucchini are fried in a frying pan and finished in the oven. Recipe from the book "Jerusalem" by Yotam Ottolenghi and Sami Tamimi.
1
First, prepare the sauce with sour cream. In a small bowl, mix 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 placed in the refrigerator.
- Sour cream: 100 g
- Greek yoghurt: 150 g
- Lemon zest: 1 teaspoon
- Lemon juice: 1 tablespoon
- Garlic: 3 cloves
- Olive oil: 1.5 tablespoon
- Sumac: 1 tablespoon
- Salt: 1.5 teaspoon
- Freshly ground black pepper: 0.5 teaspoon
2
Preheat the oven to 220 °C. In a large bowl, mix the minced meat, grated zucchini, chopped onion, mint, cilantro, egg, crushed garlic, and spices. Shape the mixture into patties weighing 45 g each. You should get about 18 pieces.
- Turkey mince: 500 g
- Zucchini: 200 g
- Spring onion: 40 g
- Fresh mint: 2 tablespoons
- Cilantro (coriander leaves): 2 tablespoons
- Chicken egg: 1 piece
- Garlic: 3 cloves
- Ground cumin: 1 teaspoon
- Salt: 1.5 teaspoon
- Freshly ground black pepper: 0.5 teaspoon
3
Pour sunflower oil into a large skillet to a depth of 2 cm. Heat and fry the patties on all sides over medium heat. This should be done in batches. Fry the patties for 4 minutes until golden brown, adding oil as needed.
- Sunflower oil: 100 ml
- Turkey mince: 500 g
4
Line a baking tray with parchment paper. Transfer the patties to the tray and bake for 5-7 minutes until fully cooked. Serve warm or at room temperature, placing a spoonful of sour cream sauce on the plate.
- Turkey mince: 500 g
- Sour cream: 100 g
