MUSHROOM, BULGUR, SPINACH AND TURKEY FRITTERS WITH YOGURT SAUCE

Mushroom, Bulgur, Spinach and Turkey Fritters With Yogurt Sauce image

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

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Ingredients

1/4 pound (about 3/4 cup) roasted mushroom base
1 cup, tightly packed, reconstituted (or cooked) coarse or medium bulgur
1/4 cup chopped flat leaf parsley
2 tablespoons chopped cilantro
2 tablespoons chopped dill or fresh mint
2 garlic cloves, minced or puréed
1/2 cup finely chopped onion
2 teaspoons baharat
1 teaspoon cumin seeds, lightly toasted and ground
1/2 pound ground turkey, preferably light meat
Salt to taste
1 6-ounce bag of spinach
1/2 cup cooked chickpeas (rinsed if using canned)
1 egg, beaten
About 2 tablespoons grapeseed or canola oil for frying
1 1/2 cups drained yogurt or thick plain Greek yogurt
1 small garlic clove, pureed with a pinch of salt
1 tablespoon lemon or lime juice
1 tablespoon extra virgin olive oil
1 tablespoon sumac
Salt and freshly ground pepper to taste

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