Turkey Patties with Smoky Lemon Crema

🥘 Ingredients

• Turkish spice blend
  1 tbsp
• bell pepper
  1
• black pepper
  3 tsp
• cooking oil
  2 tbsp
• feta cheese
  ½ cup
• garlic
  2 clove
• ground turkey
  10 oz
• harissa powder
  1 tbsp
• lemon
  1
• panko breadcrumbs
  ½ cup
• red onion
  1
• salt
  6 tbsp
• sour cream
  2 tbsp
• sweet potato
  1
• water
• zucchini
  1

🍳 Cookware

• baking sheet
• small bowl
• large bowl
• large pan

1. 

   1

   Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry all produce. Dice sweet potato into ½-inch pieces. (TIP: Peel if desired.) Core, deseed, and dice bell pepper into 1-inch pieces. Halve, peel, and cut red onion into ½-inch-thick wedges. Toss sweet potato, bell pepper, and onion on a baking sheet with a drizzle of cooking oil , harissa powder (1 tsp for 2 servings, 2 tsp for 4), and a pinch of salt and black pepper . TIP: If you prefer a milder flavor, use less harissa powder. Roast on top rack until veggies are tender, ⏱️ 25 minutes . (You'll add more to the sheet after ⏱️ 10 minutes .)

   sweet potato: 1, bell pepper: 1, red onion: 1, cooking oil: 2 tbsp, harissa powder: 1 tbsp, salt: 2 tbsp, black pepper: 1 tsp
2. 

   2

   While veggies roast, zest and quarter lemon . Peel and mince or grate garlic . Trim and halve zucchini lengthwise; slice crosswise into ½-inch-thick half-moons. In a small bowl , combine sour cream , ¼ tsp harissa powder (½ tsp for 4 servings), a squeeze of lemon juice, salt , black pepper , a pinch of lemon zest to taste, and garlic to taste (you'll use the remaining garlic in step 4). (Be sure to measure the harissa powder; we sent more.) Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.

   lemon: 1, garlic: 2 clove, zucchini: 1, sour cream: 2 tbsp, salt: 2 tbsp, black pepper: 1 tsp, water
3. 

   3

   Once veggies have roasted 10 minutes, remove sheet from oven. Carefully stir veggies, then push to one side of sheet. Toss zucchini on empty side with a drizzle of oil, salt, and pepper. (For 4 servings, add zucchini to a second baking sheet; leave veggies roasting and add zucchini to middle rack.) Return to top rack until all veggies are tender, ⏱️ 15 minutes more.
4. 

   4

   Meanwhile, in a large bowl , combine ground turkey , panko breadcrumbs , Turkish spice blend , remaining garlic, salt (we used ¾ tsp), and black pepper . Form into 6 (12 for 4) 1½-inch meatballs. TIP: Wet hands or coat with oil first to prevent sticking.

   ground turkey: 10 oz, panko breadcrumbs: ½ cup, Turkish spice blend: 1 tbsp, salt: 2 tbsp, black pepper: 1 tsp
5. 

   5

   Heat a drizzle of oil in a large pan , preferably nonstick, over medium-high heat. Add meatballs to pan and gently press down with a spatula to make ½-inch-thick patties. Cook until browned and cooked through, ⏱️ 3 minutes per side.
6. 

   6

   Sprinkle roasted veggies and roasted zucchini with half the feta cheese and half the remaining lemon zest; stir to combine. Divide between plates. Top with patties. Drizzle with as much smoky lemon crema as you like. Garnish with remaining feta and lemon zest. Serve with remaining lemon wedges on the side.

   feta cheese: ½ cup