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Categories:Viewed: 32 - Published at: 4 years ago
Ingredients
- 2 tablespoons plain yogurt
- 1 pound ground turkey (preferably a mixture of light and dark meat)
- 3/4 teaspoon salt, or to taste
- 1 tablespoon whole coriander seeds and 1 teaspoon whole cumin seeds, crushed lightly in a mortar or put between sheets of foil and crushed with a rolling pin
- 1/4 cup finely chopped fresh mint
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon finely grated peeled fresh ginger
- 5 tablespoons olive or canola oil
Method
- Spoon the yogurt into a small sieve and set it over a cup to drain.
- Ten minutes will do it, but longer will not hurt.
- Now put this drained yogurt and all the ingredients except the oil in a bowl and mix well.
- Cover and refrigerate at least 1 hour or as long as 24 hours so flavors meld.
- Divide the meat into six portions and form balls.
- Flatten the balls to make six 3 1/2-inch clean-edged patties.
- Pour the oil into a large frying pan and set over medium-high heat.
- When hot, put in as many patties as will fit in easily and fry about 1 minute or less on each side or until browned.
- Turn the heat down to medium low and continue to cook the patties, turning frequently, until the juices run clear when the patties are pressed.
- Make all the patties this way and serve hot.
