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Turkey cutlets with zucchini

Turkey and Zucchini Patties

Tasty, tender, and super juicy — a hit with the whole family! These turkey and zucchini patties are great for breakfast or dinner. Juicy vegetables and flavorful meat give them an unbeatable taste. They're quick and easy to make, so even a beginner can pull them off. Serve with any side dish or salad.

Maria

Recipe author

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Composition / ingredients

Servings:

Turkey fillet

600

Young zucchini (small)

Onion

Butter

Parsley (5 sprigs)

Breadcrumbs

Vegetable oil

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 50 % 12 g

Fats 29 % 7 g

Carbohydrates 21 % 5 g

126 kcal

GI: 40 / 0 / 60

Cooking method

Step 1:

How do you make juicy turkey and zucchini patties? Very easily! Start by gathering the ingredients on the list. You can use turkey breast or thigh. Chicken works in place of turkey. Use any vegetable oil that's good for frying. The butter should be at room temperature, so take it out of the fridge ahead of time.
Step 2:

Rinse the turkey fillet, pat it dry, and cut it into small pieces. I used tender breast fillet.
Step 3:

Run the fillet through a meat grinder or pulse it in a blender. To save time, you can use store-bought ground turkey instead.
Step 4:

Wash the zucchini and scrub it with a brush. Grate it, skin and all, on the fine side of a grater. Lightly salt the zucchini and let it sit for 15 minutes to draw out the moisture. Then drain off the released liquid and gently squeeze the zucchini.
Step 5:

Peel the onion and cut it into very small cubes. If you don't want to notice the onion at all in the patties, run it through the meat grinder along with the meat — though it will then release a lot of moisture, and you may need to thicken the mixture with a little flour or semolina. If your child doesn't like onion, you can leave it out entirely.
Step 6:

Wash the parsley, shake off the water, and chop it finely. If you like, swap in or add other herbs — dill, cilantro, green onion, or a mix.
Step 7:

In a bowl, combine the ground turkey, onion, and parsley. Add the breadcrumbs and softened butter. Season with salt and pepper and knead thoroughly. No egg is needed here, since the turkey fillet is tender and the zucchini is plenty juicy.
Step 8:

Add the grated zucchini to the mixture and mix well once more.
Step 9:

Shape the mixture into even, round patties. This amount made 8 patties for me.
Step 10:

Heat vegetable oil in a skillet over medium heat and fry the patties on both sides until golden brown.
Step 11:

Transfer the finished patties to a plate and serve. Enjoy!

Which zucchini works best? Choose young ones with tender skin. Wash and peel them — you don't have to cut off very thin skin. If you're using more mature zucchini, trim off the tough peel and scoop out the seedy center.
Everyone's taste for salt, sweetness, bitterness, heat, acidity, and spice is different, so always adjust the seasonings to your own liking. If you're trying a seasoning for the first time, remember that some are especially easy to overdo — chili pepper, for example.
One more thing: the wrong pan can undo even the best recipe, so pick a skillet that suits the dish.