Juicy turkey patties with a touch of spice, creamy sesame paste dressing and oven-roasted vegetables. A proper low-carb carnival of flavours that will give your midweek meals a tasty hot boost.

Ingredients

• 1 eggplant
• 1 zucchini
• 1 yellow bell pepper
• 1 yellow onion
• 1 tbsp dried mint
• 60 ml olive oil
• salt and pepper
• 1 lemon, for serving (optional)

Tahini dressing

• 125 ml mayonnaise 
• 3 tbsp water
• 3 tbsp lemon juice
• 3 tbsp tahini (sesame paste)
• salt and pepper

Turkey patties

• 600 g ground turkey
• 2 tsp sriracha sauce or sambal oelek
• 1 tsp garlic powder
• 1 tsp salt
• 2 tbsp olive oil or butter

Instructions

1. Preheat the oven to 400°F (200°C).
2. Rinse, peel and cut the vegetables into even-sized pieces. Place them on a baking tray or in a large oven dish. Season generously and sprinkle with olive oil. Roast in the oven for 20-30 minutes or until the vegetables get a nice colour.
3. While the veggies are in the oven, mix the ingredients for the dressing with a hand mixer or blender.
4. Combine all the ingredients for the turkey patties and shape 2 patties per serving. Fry on medium heat in butter or oil for 10-15 minutes, until they are fully cooked through.
5. Serve the patties with the oven-roasted vegetables, tahini dressing and some lemon wedges.

Tips

Prepare a bigger batch and freeze for a quick dinner or lunchbox.

You can even fry the turkey patties in the oven. In that case, you can use an oven tray for the patties (flip them half way through) and one with the vegetables if you have a convection oven — otherwise do them in batches. If you don’t have an oven, you can also fry the vegetables in a frying pan or on the grill.

Feel free to make the tahini dressing ahead of time, you can store it in the refrigerator up to 4-5 days.