Chicken and Zucchini Burgers with Creamy Sauce

This recipe is adapted from one by Israeli-born Yotam Ottolenghi. He uses turkey mince. I used chicken mince, but you could also use pork or pork and veal mince. He pan fries them, then finishes them off in the oven. I just pan fried them. I also increased the cumin and added the pine nuts for a bit of crunch.

This is a good way to get reluctant kids to eat some green vegetables. Any leftover burgers are delicious cold for lunch.

Chicken and Zucchini Burgers with Creamy Sauce500g minced chicken, turkey, pork or pork and veal
2 small or one large zucchini (courgette), coarsely grated
2 spring onions, finely sliced
1 egg
2 Tbs finely chopped mint
2 Tbs finely chopped coriander
2 cloves garlic, crushed
2 tsp ground cumin
2 Tbs pine nuts
1 tsp salt and freshly ground black pepper to taste
½ tsp cayenne pepper (optional)
Oil for frying
½ cup sour cream
½ cup thick Greek yoghurt
1 tsp grated lemon rind
1 Tbs lemon juice
1 clove garlic, crushed
1½ Tbs vegetable or olive oil
1 Tbs Sumac (see note below)
Salt and freshly ground black pepper to taste

Mix all ingredients for sauce in a small bowl and refrigerate until serving time. Mix all ingredients for burgers (not the oil) in a large bowl. Form into about 8 burgers or 16-18 large meatballs.

Heat some vegetable oil in a large frying pan and cook the burgers in two batches for 5-6 minutes each side, or until nicely browned and cooked through.

Serve burgers hot or cold with the sauce.

Serves 4

Note: Sumac is a Middle Eastern spice mix. If you don’t have any use 2 tsp dried cumin and 2 tsp dried coriander instead. If preferred use 1 cup yoghurt for the sauce and leave out the sour cream.

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