This recipe is inspired by and adapted from one by my friend Danielle Kartes, who recently published her recipe for Turkey & Chickpea Greek-Style Pitas with Dill Yogurt Sauce in her book, Rustic Joyful Food: My Heart’s Table. If you’re interested in a speedy and delicious supper, look no further! The great thing about it is that you can use ground chicken as well, and substitute any vegetables that you have on hand. Danielle’s recipe calls for chickpeas but since we are cleaning out the fridge before a trip to South Africa, I had some roasted red pepper hummus on hand and used it instead. Turns out it’s a great binding agent and the pieces of roasted red pepper really were delectable! The great thing is, any hummus will do and even the roasted red pepper can be replaced with any marinated vegetables you have lingering in your fridge. Some great add-ins are: chopped marinated artichoke, chopped kalamata olives, chopped marinated mushrooms, chopped giardiniera, banana peppers and spinach!

Turkey & Roasted Red Pepper Hummus Patties with Dill Yogurt Sauce.
Prep Time: 5 Minutes | Cook Time: 15 - 20 minutes | Serves: 4

Ingredients:

2 tablespoons olive oil
4 cloves garlic, finely minced
1 teaspoon freshly cracked black pepper
1 teaspoon kosher salt
1 teaspoon onion powder
1/2 teaspoon chili powder
1 pound ground turkey
1/2 cup roasted red pepper hummus (I love Boar’s Head Brand) OR your favorite hummus
1/4 cup roasted red peppers, chopped
1 medium egg, beaten
Dill Yogurt Sauce (Danielle’s recipe follows below)

Optional sides: Freshly sliced tomato seasoned with smoked sea salt, fresh dill/basil/mint leaves, kalamata olives, sliced red onion, feta cheese, cucumber, pita bread. During Winter I love to serve these with roasted squash or kale greens.

Method:

Heat olive oil in a skillet over medium-high heat. Combine garlic, pepper, salt, onion powder and chili powder in a bowl and stir. Add turkey, hummus, roasted red pepper and beaten egg. Mix gently with a fork until everything is well incorporated, then form into 8 patties and cook until golden brown on both sides (about 4 minutes per side). Serve with dill yogurt sauce and optional sides.

Dill Yogurt Sauce (Recipe Courtesy of Danielle Kartes, from her book Rustic Joyful Food: My Heart’s Table)

1 cup plain Greek Yogurt
1/2 cup chopped fresh dill
2 tablespoons milk
1/2 teaspoon freshly cracked black pepper
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/2 teaspoon onion powder

Directions:

Mix and allow melding in the fridge for at least 1 hour before serving. That’s it!