INGREDIENTS
500g minced turkey
1 large zucchini, coarsely grated
40g spring onions, thinly sliced
1 egg
2 Tbsp mint, chopped
2 Tbsp coriander, chopped
2 garlic cloves, crushed
1 tsp ground cumin
1 tsp salt
1/2 tsp coarse ground black pepper
1/4 tsp cayenne pepper
olive oil
Sour cream & sumac sauce
100g sour cream
150g Greek yoghurt
1 tsp grated lemon zest
1 Tbsp lemon juice
1 garlic clove, crushed
1 1/2 Tbsp olive oil
1/2 tsp salt
1/2 tsp black pepper
1 Tbsp sumac
1 Tbsp sumac
METHOD:
To make the sauce, place all the ingredients in a small bowl.
Stir well and set aside or chill until needed.
Stir well and set aside or chill until needed.
Preheat oven to 220C.
Once evenly mixed, shape into small burgers (wet your hands under cold water, it will help!), making about 16. Refrigerate for about 10 minutes.
Pour enough oil into a large frying pan so you get a thin layer at the bottom, about 2mm thick.
Cook them for about 4 minutes, adding oil as needed, until golden brown.
Carefully transfer the seared meatballs into an oven dish 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 on the side.
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