Turkey Patties with Pickled Lemon, Harissa and Parsley

Despite the fact I rarely use store bought ground meat, and always prefer to grind meat at home, when I saw a package of ground dark turkey meat from Koch’s farms a the store, I decided to still buy it, as I had positive experience with the product (recipe in THIS post).
Bearing in mind that turkey meat is fairly lean and somewhat bland in flavor, I decided, once again, to add some bold flavors to it. Chopped pickled lemon and Harissa paste, added tangy and spicy flavors,  while a nice amount of chopped fresh parsley, added color and freshness, and lightened the mixture.
The patties came out juicy and tasty, and were perfect for lunch. Serving them with roasted sweet potatoes, steamed broccoli and green Tahini-parsley dressing, made them even tastier. Try them and enjoy.

Notes:
* Recipe for Tahini-parsley dressing can be found HERE. For roasted sweet potatoes check THIS post.
* If you prefer to serve the patties in burger buns, make them bigger, by creating 4-5 patties from the mixture.
* Pickled lemon can be found in specialty stores or online. I used THIS brand, which is spicier than most. If you use a milder brand, increase the amount of Harissa.
* Harissa paste is a spicy chili condiment. It can be found in many stores, or online. I used THIS brand.

Makes: 6-7
Prep time: 15 minutes
Frying time: 15 minutes

Ingredients:
1 lbs (455 grams) dark ground turkey
2 tsp salt
½ tsp freshly ground four peppers mix
¼ cup plain breadcrumbs
1 egg
2 Tbs pickled lemon (see notes)
1 Tbs Harissa paste (see notes)
½ cup finely chopped parsley
Oil for frying

1. In a medium bowl, mix all the ingredients. Cover and let sit at room temperature for 10 minutes (or keep in the fridge, for up to two hours. Bring to room temperature before frying.)

2. Divide into 6-7 potions, and form each into flat patties. Heat oil for shallow frying in a medium pan, over medium-high heat. Add the patties and fry until golden brown on both sides. Serve immediately.

47 thoughts on “Turkey Patties with Pickled Lemon, Harissa and Parsley

  1. judilyn says:

    I remember my first eye-watering contact with Harissa! It was in an oil, so spread out nicely! I can see where its inclusion with the more bland turkey meat might be an improvement over my last experience !!!

    Your patties (any kind) are always so appealing! Just the right amount of browning.

    Virtual hugs,
    
    Judie   < -- still contemplating an electric meat grinder
    

    Liked by 1 person

  2. yourtravelrecipes says:

    I like turkey top. A lot more than chicken that is very seldom found out of massive production. Turkey is very versatile and i also use it in several differenti ways. I’ll try your recipe, including the parsley-tahini sauce which sound very interesting. Will let you know.

    Liked by 1 person

    • Ronit Penso Tasty Eats says:

      Thank you Matteo, I’m glad you liked the dish.
      Turkey is indeed versatile, and it’s always good to have different options when it comes to protein.
      The lemony Tahini-parsley paired beautifully with the patties I hope you’ll enjoy both. I’ll be happy to read your comments. 🙂

      Like

  3. FEL!X says:

    I like the Moroccan pickled salt lemons – but when I have seen the pickles you use, I immediately searched for a recipe how to preserve lemon in oil, and I found it! Now these aromatic lemon slices in oil are waiting in my fridge for a tasty use!
    Thank you to put my attention on this!

    Like

  4. Karen says:

    I live everything about the sound of this dish, it is very appealing. I’ve not heard of the pickled lemon spread before…it sounds like it is totally different from lemons that have been preserved in salt.

    Liked by 1 person

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