This is now a go-to weekday meal. It’s healthy and yummy (okay, it has a fair amount of creamy dairy), and the sauce really ties everything together. (Double it, I dare you.) Adapted from Yotam Ottolenghi.

Ingredients

• 500g minced turkey
• 1 large zucchini, coarsely grated (about 200g in total) and water squeezed out
• 40g spring onions, thinly sliced
• 1 egg
• 2 T chopped mint
• 2 T chopped coriander
• 3 garlic cloves, crushed
• 1 t ground cumin
• ½ t cayenne
• 100g sour cream
• 150g Greek yogurt
• 1 t lemon zest
• 1-2 T lemon juice
• 1.5 T olive oil
• 2 T sumac
• salt and pepper
• vegetable oil for searing

Instructions

1. Place the sour cream, Greek yogurt, 1 garlic clove, lemon zest, lemon juice, olive oil, sumac, 1/2 t salt, and a couple of good grinds of pepper in small bowl. Mix and chill until ready to use.
2. Preheat the oven to 400 F.
3. In a large bowl mix together the turkey, zucchini, spring onions, egg, mint, coriander, 2 garlic cloves, cumin, 1 t salt, 1/2 t black pepper, and cayenne.
4. Once evenly mixed, shape into burgers into small patties, making about 18 in total.
   • You can make these bigger or smaller depending. on your preference, just adjust the cooking time.
   • If you find the mixture a bit wet, you can add panko or flour, just be careful not to add too much.
5. Pour enough sunflower oil into a large frying pan so you get a thin layer at the bottom, about 2mm thick.
6. Heat up well and sear the meatballs in batches on medium heat from all sides. Cook them for about 4 minutes, adding oil as needed, until golden brown.
7. Carefully transfer the seared meatballs onto a metal tray lined with parchment paper.
8. Place in the oven 5-7 minutes, or until just cooked through.
9. Serve warm or at room temperature, with the sauce on the side.