Mushroom, Bulgur, Spinach and Turkey Fritters With Yogurt Sauce

Name: Mushroom, Bulgur, Spinach and Turkey Fritters With Yogurt Sauce
Total time: 1 h
Yield: About 18 patties, serving 4 to 6
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 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; 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

By Martha Rose Shulman

Total Time: 30 minutes, plus 30 minutes' refrigeration
Rating: 4(113)
Comments: Read comments

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.

Featured in: Mushroom, Bulgur, Spinach and Turkey Fritters With Yogurt Sauce

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Ingredients

Yield:About 18 patties, serving 4 to 6

For the Fritters

¼pound (about ¾ cup) roasted mushroom base
1cup, tightly packed, reconstituted (or cooked) coarse or medium bulgur
¼cup chopped flat leaf parsley
2tablespoons chopped cilantro
2tablespoons chopped dill or fresh mint
2garlic cloves, minced or puréed
½cup finely chopped onion
2teaspoons baharat
1teaspoon cumin seeds, lightly toasted and ground
½pound ground turkey, preferably light meat
Salt to taste
16-ounce bag of spinach
½cup cooked chickpeas (rinsed if using canned)
1egg, beaten
About 2 tablespoons grapeseed or canola oil for frying

For the Yogurt Sauce

1½cups drained yogurt or thick plain Greek yogurt
1small garlic clove, pureed with a pinch of salt
1tablespoon lemon or lime juice
1tablespoon extra virgin olive oil
1tablespoon sumac
Salt and freshly ground pepper to taste

Ingredient Substitution Guide

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Preparation

Step 1
In a large bowl, combine the mushroom base, bulgur, chopped herbs, garlic, onion, baharat, cumin, and ground turkey. Salt generously.
Step 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.
Step 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 2½ inches in diameter and be about ½ inch thick. Place on a sheet pan and refrigerate for 30 minutes if possible.
Step 4
Meanwhile mix together the ingredients for the yogurt sauce.
Step 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.

Tip

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

Ratings

4 out of 5

113 user ratings

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Comments

Anne7 years ago

A lot of mess, a lot of work, but absolutely delicious. No one could realistically prepare this in 30 minutes though. The (versatile) mushroom base itself takes longer than that, so do it well ahead of mixing everything together. Cook and drain the bulgur ahead too, and use food processor to cut down chopping time.

Kate1 month ago

I used barley because I didn't have bulgur, worked fine. Did take a long time, with a decent amount of mess. Used a bullet blender instead of a food processor to cut down on the mess. Tasted delicious! Used dried dill and parsley with fresh mint and cilantro. Otherwise, I made as directed. Made 9 slightly smaller than a burger patties (although I had around 1/2 a cup vs. 3/4 of the mushroom base after trying to quarter the recipe).

VFWolfe22 years ago

I followed the recipe... These were amazing! *The mushrooms are key, just make them ahead, *and don't skimp on the mushroom powder. It gives these such a delicious flavor. Beyond the roasting of the mushrooms, & bulgar cooks fast. I started combining, cooking them, and we finished eating in one hour...they were so good it didn't take us long to eat them. Good food is worth a lot of ingredients! This is a keeper!

AnnieB2 years ago

As is typical of an Ottolenghi recipe, it’s a lot of prep, a lot of dirty pans and dishes, and a lot of delicious. If you have time on your hands, give it a try and you will not be disappointed (and can easily omit the turkey to make this veggie friendly).

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