---
title: Turkey Patties with Smoky Lemon Crema
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/turkey-patties-with-smoky-lemon-crema-60b78e5edee1e857d92a4638
servings: 2
prep_time: 15 minutes
cook_time: 15 minutes
time_required: 30 minutes
difficulty: Easy
allergens: [Milk, Wheat]
tags: [Spicy, Calorie Smart, Turkey]
rating: 4.0
rating_count: 3300
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Many loved the spicy, flavorful dish, though some found it too hot; adjust harissa to taste.
  - theme: Ease of prep
    text: Quick and simple for most, though some found it took longer than expected.
image: "https://images.recipes.furrysalamander.com/turkey-patties-with-smoky-lemon-crema.avif"
---
Adjust rack to top position and preheat oven to 450°F. Wash and dry all produce. Dice @sweet potato{1%lb} into ½-inch pieces. Core, deseed, and dice @bell pepper{2%unit} into 1-inch pieces. Halve, peel, and cut @red onion{1%unit} into ½-inch thick wedges. Toss sweet potato, bell pepper, and onion on a #baking sheet{} with a drizzle of @cooking oil{2%tbsp}, 1 tsp @harissa powder{1¼%tsp}, and a pinch of @salt{¾%tsp} and @black pepper{¼%tsp}. Roast on top rack until veggies are tender ~{25%minutes}.

While veggies roast, zest and quarter @lemon{1%unit}. Peel and mince @garlic{2%cloves}. Trim and halve @zucchini{2%unit} lengthwise, then slice crosswise into ½-inch thick half-moons. In a #small bowl{}, combine @sour cream{2%tbsp}, 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.

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.

Meanwhile, in a #large bowl{}, combine @ground turkey{12%oz}, @panko breadcrumbs{2%tbsp}, @turkish spice blend{1%tsp}, remaining garlic, ¾ tsp salt, and pepper. Form into six 1½-inch meatballs. Wet hands or coat with oil first to prevent sticking.

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.

Sprinkle roasted veggies and zucchini with half the @feta cheese{4%oz} 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.