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What to do with all those zucchini in the garden? How about Turkey & Courgette Sliders?
Turkey & courgette burgers with spring onion & cumin – serves 4-6 (about 18 burgers)
Sour cream & sumac sauce:
To make sauce by putting all of the ingredients in a small bowl. Stir well and chill until needed.
Preheat the oven to 220ºC/200ºC Fan/Gas Mark 7/400°F
Mix all ingredients for the meatballs, except the sunflower oil, together in a large bowl. Shape into small burgers – they should weigh about 45g each and you should aim for around 18 of them.
Pour enough of the sunflower oil into a frying pan to get a thin layer on the bottom, about 2mm thick. Heat well and sear the meatballs in batches over a medium heat on all sides. Cook for about 4 minutes, adding more oil as needed, until golden brown.
Carefully transfer the meatballs onto an oven tray lined with greaseproof paper and cook in the oven for 5-7 minutes, or until just cooked through. Serve warm or at room temperature, with the sauce spooned over.
Wine Suggestion: a fresh, vibrant rosé suits the dish and the time of the year. Something like the Roc des Anges “Effet Papillon” rosé made from Grenache Gris really hits the mark with this.