Turkey Patties with Smoky Lemon Crema

🥘 Ingredients

• bell pepper
  2 unit
• black pepper
  ¼ tsp
• cooking oil
  2 tbsp
• feta cheese
  4 oz
• garlic
  2 cloves
• ground turkey
  12 oz
• harissa powder
  1¼ tsp
• lemon
  1 unit
• panko breadcrumbs
  2 tbsp
• red onion
  1 unit
• salt
  ¾ tsp
• sour cream
  2 tbsp
• sweet potato
  1 lb
• turkish spice blend
  1 tsp
• zucchini
  2 unit

🍳 Cookware

• baking sheet
• small bowl
• large bowl
• large pan

1. 

   1

   Adjust rack to top position and preheat oven to 450°F. Wash and dry all produce. Dice sweet potato into ½-inch pieces. Core, deseed, and dice bell pepper into 1-inch pieces. Halve, peel, and cut red onion into ½-inch thick wedges. Toss sweet potato, bell pepper, and onion on a baking sheet with a drizzle of cooking oil , 1 tsp harissa powder , and a pinch of salt and black pepper . Roast on top rack until veggies are tender ⏱️ 25 minutes .

   sweet potato: 1 lb, bell pepper: 2 unit, red onion: 1 unit, cooking oil: 2 tbsp, harissa powder: 1¼ tsp, salt: ¾ tsp, black pepper: ¼ tsp
2. 

   2

   While veggies roast, zest and quarter lemon . Peel and mince garlic . Trim and halve zucchini lengthwise, then slice crosswise into ½-inch thick half-moons. In a small bowl , combine sour cream , ¼ tsp harissa powder, a squeeze of lemon juice, salt, pepper, a pinch of lemon zest, and garlic to taste. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.

   lemon: 1 unit, garlic: 2 cloves, zucchini: 2 unit, sour cream: 2 tbsp
3. 

   3

   Once veggies have roasted ⏱️ 10 minutes , remove sheet from oven. Carefully stir veggies, then push to one side of sheet. Toss zucchini on empty side with a drizzle of oil, salt, and pepper. Return to top rack until all veggies are tender ⏱️ 15 minutes more.
4. 

   4

   Meanwhile, in a large bowl , combine ground turkey , panko breadcrumbs , turkish spice blend , remaining garlic, ¾ tsp salt, and pepper. Form into six 1½-inch meatballs. Wet hands or coat with oil first to prevent sticking.

   ground turkey: 12 oz, panko breadcrumbs: 2 tbsp, turkish spice blend: 1 tsp
5. 

   5

   Heat a drizzle of oil in a large pan over medium-high heat. Add meatballs to pan and gently press down with a spatula to make ½-inch thick patties. Cook until browned and cooked through ⏱️ 3 minutes per side.
6. 

   6

   Sprinkle roasted veggies and zucchini with half the feta cheese and half the remaining lemon zest; stir to combine. Divide between plates. Top with patties. Drizzle with as much smoky lemon crema as you like. Garnish with remaining feta and lemon zest. Serve with remaining lemon wedges on the side.

   feta cheese: 4 oz