Mushroom, Bulgur, Spinach and Turkey Fritters With Yogurt Sauce

These are smaller than burgers and are served without buns, with a pungent garlic sauce. The recipe is inspired by a turkey and zucchini burger in “Jerusalem, a Cookbook,” by Yotam Ottolenghi and Sami Tamimi.

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 puréed

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

For the Yogurt Sauce

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. Salt generously.

2. 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.

3. 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.

4. Meanwhile mix together the ingredients for the yogurt sauce.

5. 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.

Yield: About 18 patties, serving 4 to 6

Advance preparation: The roasted mushroom base will keep for three days in the refrigerator. The cooked patties will keep for 2 or 3 days in the refrigerator and can be reheated or eaten cold.

Nutritional information per serving (4 servings; dark meat from Trader Joe’s used for turkey analysis): 385 calories; 22 grams fat; 4 grams saturated fat; 5 grams polyunsaturated fat; 11 grams monounsaturated fat; 95 milligrams cholesterol; 25 grams carbohydrates; 6 grams dietary fiber; 214 milligrams sodium (does not include salt to taste); 26 grams protein

Nutritional information per serving (6 servings; dark meat from Trader Joe’s used for turkey analysis): 256 calories; 15 grams fat; 3 grams saturated fat; 3 grams polyunsaturated fat; 7 grams monounsaturated fat; 63 milligrams cholesterol; 16 grams carbohydrates; 4 grams dietary fiber; 143 milligrams sodium (does not include salt to taste); 17 grams protein.

Source: www.nytimes.com 

Martha Rose Shulman is the author of “The Very Best of Recipes for Health.”