Turkey & Courgette Patties with Chickpea Tomato Salad

Name: Turkey & Courgette Patties with Chickpea Tomato Salad
Prep time: 28 min
Cook time: 12 min
Total time: 40 min
Yield: 1 serving
Ingredients: Courgette, coarsely grated × ½; 2 g Salt, for the patties; 150 g Turkey mince; Spring onion, finely chopped × 1; 15 g Rolled oats; Egg × ½; 4 g Fresh dill, chopped; ½ tsp Ground cumin; 0.5 g Black pepper; 60 g Strained yogurt; 1 clove Garlic clove, crushed; 10 ml Lemon juice; Ripe tomato, in chunks × 1; 100 g Cucumber, in chunks; 80 g Chickpeas (canned), drained and rinsed; 5 g Fresh parsley, chopped; 1 tsp Olive oil, for the salad; 1 g Salt, for the salad; 2 tsp Olive oil, for the pan

40 min · Easy · Serves 1

700 kcal per serving · 48g protein

Grated courgette does two jobs in these patties: it keeps lean turkey juicy and it quietly adds a vegetable to the plate. Oats bind the mix instead of bread, and a short rest in the fridge makes the patties easy to shape. They come with a tomato, cucumber and chickpea salad and a cold lemon and garlic yogurt sauce.

Open in Mixit →

Ingredients

Courgette, coarsely grated × ½
2 g Salt, for the patties
150 g Turkey mince
Spring onion, finely chopped × 1
15 g Rolled oats
Egg × ½
4 g Fresh dill, chopped
½ tsp Ground cumin
0.5 g Black pepper
60 g Strained yogurt
1 clove Garlic clove, crushed
10 ml Lemon juice
Ripe tomato, in chunks × 1
100 g Cucumber, in chunks
80 g Chickpeas (canned), drained and rinsed
5 g Fresh parsley, chopped
1 tsp Olive oil, for the salad
1 g Salt, for the salad
2 tsp Olive oil, for the pan

Method

Squeeze the courgette dry

Toss the grated courgette with half the salt for the patties, leave for 5 minutes, then squeeze the courgette hard in a clean tea towel until no more water runs out.
Mix and rest the patties

In a bowl, mix the turkey mince with the squeezed courgette, chopped spring onion, rolled oats, beaten egg (for a single portion, beat 1 egg and use half, about 2 tbsp), chopped dill, cumin, black pepper and the remaining salt for the patties. Rest the bowl in the fridge for 10 minutes, so the oats swell and bind the mix.
Stir the yogurt sauce

While the mix rests, stir the strained yogurt with the crushed garlic and half the lemon juice into a smooth yogurt sauce.
Toss the chickpea salad

In a second bowl, toss the tomato chunks, cucumber chunks, drained chickpeas and chopped parsley with the olive oil for the salad, the salt for the salad and the remaining lemon juice.
Shape the patties

With wet hands, shape the rested turkey mix into flat patties about 2 cm thick.
Cook the patties

Heat the olive oil for the pan in a non-stick pan over medium heat and cook the patties for 5 minutes on each side, until deep golden and cooked through — 74°C in the centre on a food thermometer.
Plate with the salad and sauce

Plate the hot patties next to the chickpea salad and spoon the cold yogurt sauce alongside.