MUSHROOM, BULGUR, SPINACH AND TURKEY FRITTERS WITH YOGURT SAUCE
These are smaller than burgers and are served without buns, with a pungent garlic sauce. The recipe is inspired by a turkey and zucchini burger in "Jerusalem, a Cookbook," by Yotam Ottolenghi and Sami Tamimi.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 1h
Yield About 18 patties, serving 4 to 6
Number Of Ingredients 21
Steps:
- In a large bowl, combine the mushroom base, bulgur, chopped herbs, garlic, onion, baharat, cumin, and ground turkey. Salt generously.
- Steam the spinach for 2 minutes, rinse with cold water and squeeze out excess water with you hands. Chop medium-fine and add the turkey mixture.
- In a food processor fitted with the steel blade, blend together the chickpeas and egg. Scrape into the bowl with the turkey mixture and mix everything together well. Shape into patties, about 2 tablespoons (45 grams) each; they should measure about 2 1/2 inches in diameter and be about 1/2 inch thick. Place on a sheet pan and refrigerate for 30 minutes if possible.
- Meanwhile mix together the ingredients for the yogurt sauce.
- Preheat the oven to 425 degrees. Line a sheet pan with parchment. Heat 1 or 2 large, heavy skillets over medium-high heat and add enough oil to lightly coat the bottom. When the pans are hot, add the patties and cook for 4 minutes on each side. Transfer to the parchment-lined sheet pan and place in the oven for 5 minutes. Remove from the oven and serve hot or room temperature, with the yogurt sauce.
Nutrition Facts : @context http, Calories 312, UnsaturatedFat 8 grams, Carbohydrate 29 grams, Fat 14 grams, Fiber 6 grams, Protein 20 grams, SaturatedFat 4 grams, Sodium 539 milligrams, Sugar 4 grams, TransFat 0 grams
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Khan Sab
[email protected]These fritters are a great way to use up leftover turkey. I always have a lot of turkey after Thanksgiving and Christmas, so this is a great way to use it up.
Elisa Serrano
[email protected]I love the idea of using spinach and turkey in fritters. It's a great way to get your kids to eat their vegetables.
Sandra Ngima
[email protected]I'm not sure what went wrong, but my fritters didn't turn out as expected. They were too dry and crumbly.
Gg BzzGAgg
[email protected]These fritters were easy to make and they turned out perfectly. I will definitely be making them again.
Frank Konka
[email protected]I'm not a fan of fritters, but these were actually pretty good. I liked the combination of flavors and textures.
Aslam Hossin
[email protected]These fritters were a bit too oily for my taste. I think I would try baking them next time.
Brenda Mack
[email protected]I followed the recipe exactly and my fritters turned out great. I think the key is to use fresh ingredients and not overcook the fritters.
Hope Wilson
[email protected]I made these fritters last night and they were a disaster. The bulgur was too chewy and the fritters were bland.
Madison Velarde
[email protected]These fritters sound healthy and delicious. I'm adding them to my list of recipes to try.
Grow Lifestyle
[email protected]I'm not sure about the combination of mushrooms, spinach, and turkey, but I'm willing to give it a try.
Harmony Marie
[email protected]These fritters look delicious! I can't wait to try them.
Ganka Karsan
[email protected]I love the idea of using bulgur in fritters. It's a great way to add whole grains to your diet.
wesam naem
[email protected]These fritters were easy to make and turned out perfectly. I served them with a side of roasted potatoes and they were a delicious meal.
Manuel Caballero
[email protected]I'm not a big fan of bulgur, but I really enjoyed these fritters. The bulgur added a nice chewiness that complemented the other ingredients well.
MH14XX
[email protected]I made these fritters for a brunch party and they were a huge success. Everyone loved the unique flavor and texture. I will definitely be making them again!
That Emily
[email protected]These fritters were a hit with my family! The combination of mushrooms, bulgur, spinach, and turkey was flavorful and satisfying. The yogurt sauce added a nice tanginess that balanced out the richness of the fritters.