Mushroom Bulgur Spinach And Turkey Fritters With Yogurt Sauce Recipes

MUSHROOM, BULGUR, SPINACH AND TURKEY FRITTERS WITH YOGURT SAUCE

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.

TURKEY BURGER WITH SPINACH AND MUSHROOMS

Steps:

• Microwave spinach with a little water to soften, drain well and cool.
• In a large bowl, mix ingredients from spinach to ground pepper. Add ground turkey, mix lightly with your hands - but don't over mix.
• Cover and place bowl into refrigerator for about an hour, to blend flavors.
• Remove and make turkey patties.
• Heat a griddle or large skillet on medium heat.
• Spray with a cooking spray.
• Place turkey patties on griddle and cook for 3-5 minutes on each side.
• If turkey patties begin to stick, add a little more cooking spray. Be careful not to overcook.
• When patties are done - serve them on your favorite wheat bun with lettuce, tomato and cucumber yogurt dressing (below).
• Enjoy!
• Cucumber and yogurt dressing. - 2/3 cup nonfat plain yogurt (I prefer a Greek yogurt), 1/2 cup English cucumber - peeled and chopped, 2 tablespoons sliced green onion, 2 tablespoons 1% milk, 2 tablespoons fresh lime juice, 1 tablespoons light mayonnaise, 3/4 teaspoons kosher salt, 2 lg. cloves minced garlic, Pinch sugar (splenda). Combine all ingredients and chill 24 hours for flavors to blend.