Turkey and spinach cutlets with spicy carrots
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 500, total fat 23 G., saturated fats 5 G., proteins 37 G., carbohydrates 40 G., fiber 6 G., cholesterol 97 mg, sodium 1192 mg, sugar 9 G.
Calories 500, total fat 23 G., saturated fats 5 G., proteins 37 G., carbohydrates 40 G., fiber 6 G., cholesterol 97 mg, sodium 1192 mg, sugar 9 G.
The aromatic North African spice blend ras el hanout gives these juicy turkey and spinach cutlets a rich, savory flavor. Serve them with roasted spiced carrots with cilantro, pita bread slices, and natural yogurt for a sumptuous Moroccan-inspired dinner.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 pitas, 15 cm in diameter, cut into 4 pieces
- A quarter of a red onion, coarsely chopped
- 600 g of ground turkey
- 1 package (280g) frozen chopped spinach, thawed and squeezed out of water
- 2 teaspoons Moroccan ras el hanout
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon coriander seeds
- 450 g carrots, thinly sliced diagonally
- 1/3 cup chopped fresh cilantro, plus extra for serving
- Juice of half an orange
- 1/4 cup plain whole milk yogurt
We recommend
Recipes with similar ingredients: ground turkey, spinach, carrot, cilantro, Oranges, ras el hanout seasoning, coriander
Cooking the dish according to the recipe:
- Preheat oven to grill mode.
- In a food processor, process 2 pita quarters until coarsely crumbled. Add the red onion and process until finely chopped. Add the ground turkey, spinach, ras el hanout, 1 teaspoon of salt, and a few grinds of black pepper; process until smooth. Form the meat mixture into 12 oval patties, 4 inches long and ½ inch thick, and place on a baking sheet. Brush the patties with 1 tablespoon of oil and season with salt and pepper. Grill until golden brown and cooked through, about 6 minutes.
- Meanwhile, crush the coriander seeds with the flat side of a knife. Heat a large nonstick skillet over medium heat; add the remaining 2 tablespoons olive oil. Add the carrots and coriander and cook, stirring occasionally, until the carrots are tender, 7-9 minutes. Remove from heat and stir in the cilantro and orange juice, season with salt and pepper to taste.
- Divide the turkey patties, carrots, and remaining pita quarters among plates. Drizzle the patties with yogurt and sprinkle with cilantro.
Yogurt:
Plain natural yogurt makes a great sauce. Just stir it well to make it more liquid. Bonus: yogurt is rich in bacteria that are beneficial for digestion.
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