Crispy Turkey Zucchini & Dill Fritters with Vegan Tzatziki

VeganHigh ProteinLow Fat

A 580-calorie Lunch recipe from MunchInIt. Serves 2. Prep 10 min, cook 15 min.

Ingredients

• 300g lean ground turkey
• 2 medium zucchinis (about 300g)
• 1/2 cup all-purpose flour
• 1/4 cup fresh dill, chopped
• 2 cloves garlic, minced
• 1/2 small red onion, finely diced
• 1 tbsp olive oil
• Salt and black pepper to taste
• For Vegan Tzatziki:
• 1 cup unsweetened plain vegan Greek-style yogurt (e.g., soy or oat-based)
• 1/4 cucumber, grated and squeezed dry
• 1 tbsp fresh dill, chopped
• 1/2 clove garlic, minced
• 1 tsp lemon juice
• Pinch of salt

Instructions

1. Prep: Grate the zucchinis and squeeze out as much excess water as possible using a clean kitchen towel. In a large bowl, combine the squeezed zucchini, ground turkey, flour, 1/4 cup chopped fresh dill, minced garlic, diced red onion, salt, and pepper. Mix well until just combined.
2. Form the mixture into 8-10 small patties (fritters).
3. Heat the olive oil in a large non-stick pan over medium heat.
4. Carefully place the fritters into the hot pan and cook for 4-6 minutes per side, or until golden brown and cooked through. Ensure the internal temperature of the turkey reaches 165°F (74°C).
5. While fritters cook, prepare the vegan tzatziki: In a small bowl, combine the vegan Greek-style yogurt, grated cucumber, 1 tbsp chopped fresh dill, minced garlic, and lemon juice. Season with a pinch of salt.
6. Serve the crispy turkey zucchini and dill fritters immediately with a generous dollop of the fresh vegan tzatziki.
7. Top tip: For extra crispiness, you can lightly flour the formed fritters before pan-frying.