Here’s one that I’ve been making most weekends. Doesn’t have a name other than turkey-zucchinni patties or something. ripped off some other recipes and tweaked a bunch of things.
1 lb gound turkey (or chicken. or pork)
2 large zucchini
4-6 ounces green onions
curry powder or garam masala or whatever
your choice of fat for frying
I take a box grater and shred the two zucchini into a large colander over a big mixing bowl. put on WAY more salt than you think is necessary or healthy. you’re trying to draw out as much moisture as you can, so a lot of the salt is going to be lost along with that water. squeeze and smush the mass of shredded zucchini as much as you can agains the colander to get the water out. leave that be while you -
dice up the green onions, leaving as much as you can of the green tops. throw that in with the zucchini. I usually leave the veg to sit for about 20-30 minutes.
after that time, the bowl under the colander should have a bunch of green water that’s been leeched out from the veg. give the whole thing another good squeeze - I even will take a tea towel or some paper towels to get it as dry as I can. discard the water from the bowl, rinse it out and dry it and through the veg in there.
add the ground turkey or whatever, a lot of garlic powder and a lot of curry powder and the cracked egg and the soy sauce (I’ve actually been subbing the soy sauce with this garlic and coconut amino stuff that says ‘Garlic Sauce’ in some weird font that looks like it says ‘Gorilla Sauce’ so that’s what I call it now). mix the whole thing to combine and set aside.
I take a big ass nonstick pan and melt my fat. I’ve been using lard becuase I get quarts of it from the farmer’s market here, but I’ve also used coconut oil as well. Olive oil doesnt work so well. you want medium heat.
this part is kind of messy and tricky because the mixture is going to be really wet and loose. you’re not going to get perfect patties - I just take a big kitchen spoon or a big teflon spatula and just drop a 4-6 ounce glob in the pan. give it a second while it sizzles and then kind of help form it and give it more well-defined edges and make it more patty than bloblike. cover and let it go on the first side for…a few minutes? once they start to seem like theyre coming together and you can flip them with a large spatula without them falling apart. by the time that happens they should have a nice little crust on the bottom. let them go on the other side for almost but not quite as long.
i’ll eat these with enough Huy Fong chili garlic sauce to make me regret it the following day. a squirt of lime is good too.