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

Name: Mushroom, Bulgur, Spinach and Turkey Fritters With Yogurt Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 pureed; 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

Servings: persons

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 pureed
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

1
In a large bowl, combine the mushroom base, bulgur, chopped herbs, garlic, onion, baharat, cumin, and ground turkey.
2
Salt generously.
3
Steam the spinach for 2 minutes, rinse with cold water and squeeze out excess water with you hands.
4
Chop medium-fine and add the turkey mixture.
5
In a food processor fitted with the steel blade, blend together the chickpeas and egg.
6
Scrape into the bowl with the turkey mixture and mix everything together well.
7
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.
8
Place on a sheet pan and refrigerate for 30 minutes if possible.
9
Meanwhile mix together the ingredients for the yogurt sauce.
10
Preheat the oven to 425 degrees.
11
Line a sheet pan with parchment.
12
Heat 1 or 2 large, heavy skillets over medium-high heat and add enough oil to lightly coat the bottom.
13
When the pans are hot, add the patties and cook for 4 minutes on each side.
14
Transfer to the parchment-lined sheet pan and place in the oven for 5 minutes.
15
Remove from the oven and serve hot or room temperature, with the yogurt sauce.

427

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 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, and more.

Yes, Mushroom, Bulgur, Spinach and Turkey Fritters With Yogurt Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mushroom, Bulgur, Spinach and Turkey Fritters With Yogurt Sauce

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