Turkey Zucchini Sliders
Recipe adapted from Yottam Ottolenghi's cookbook, Jerusalem. If making the patties to freeze, form the patties and wrap each in plastic wrap and freeze. Defrost in the refrigerator and then cook as instructed.
Servings: 16 small patties
Calories:
Ingredients
- Sliders
- 1 lb. ground turkey
- 2 cups coarsely grated zucchini
- 3 green onions thinly sliced
- 1 large egg
- 2 Tbsp. chopped fresh mint
- 1 Tbsp. chopped fresh cilantro
- 1 tsp. ground cumin
- 1 tsp. salt
- ½ tsp. ground pepper
- ½ tsp. cayenne pepper
- ¼ cup canola oil
- Tzatziki Sauce
- 1 cup plain greek yogurt
- 1 small Persian or baby cucumber cut into ¼ inch dice
- grated zest from 1 lemon
- 1 - 2 Tbsp. fresh lemon juice
- 1 small clove garlic pressed
- 1 Tbsp. sumac
- ½ tsp. salt
- ¼ tsp. pepper
Instructions
- To make the Tzatziki sauce combine all the ingredients in a small bowl. Refrigerate until needed.
- For the sliders, pre heat the oven to 425 degrees. Line a sheet pan with foil and set aside. In a a large bowl, combine all the ingredients except the canola oil. Mix with your hand until all the ingredients are thoroughly mixed. Divide the turkey mixture into 18 small balls (if making sliders). Flatten the patties and set aside.
- In a large skillet, pour a thin layer of oil. Heat the oil over medium heat until hot, then sear the patties on each side. Cook until each side is golden brown. Remove to the sheet pan. When all the patties are browned, place in the oven and cook for 5 - 7 minutes until the patties are cooked through. Serve warm or at room temperature with the Tzatziki sauce.