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Turkey & Courgette Burgers, Sumac Sauce |
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| Serves 4 - 6 |
Prep 25 mins |
Cooking 15 mins |
Easy |
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My rating |
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Ingredients |
500g turkey mince
1 large courgette, coarsely grated (± 200g
total)
40g spring onions, finely sliced
1 medium egg
1 tsp ground cumin
salt
1/2 tsp coarse ground black pepper
1/2 tsp paprika
100ml sunflower oil for searing
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Soured cream & sumac sauce
100g soured cream
150g Greek yoghurt
1 tsp grated lemon zest
1 tbsp lemon juice
1½ tbsp olive oil
1 tbsp sumac
salt
1/4 tsp black pepper |
This is based on a Yotam Ottolenghi recipe |
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First make the soured cream
sauce by placing all the ingredients in a small bowl. Stir
well and set aside or chill until needed.
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Preheat the oven to 220C/200C
Fan/Gas 7. In a large bowl. mix together all the
ingredients for the meatballs, bar the sunflower oil. Once
evenly mixed, shape into burgers, weighing about 45g each
and making about 18.
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Pour enough sunflower oil into
a large frying pan so you get a thin layer at the bottom,
about 2 mm thick. Heat well and sear the meatballs in
batches over a medium heat on all sides. Cook them for
about 4 minutes, adding oil as needed, until golden brown.
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Carefully transfer the seared
meatballs into an oven tray lined with greaseproof paper
and place in the oven for 5-7 minutes, or until just
cooked through. Serve warm or at room temperature, with the
sauce spooned over or on the side.
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DAILY
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