Name: Turkey & Carrot Fritters with Tzatziki-Dressed Veggie Salad
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 eggs; 3 small pkgs grape tomatoes; 1.02 kg ground turkey; ¾ cup Kalamata olives, pitted; 1 ½ (283 g) bags shredded carrots; 3 (227 g) pkg sugar snap peas; 1 ½ cups tzatziki sauce; black pepper; extra virgin olive oil; Italian seasoning; panko bread crumbs; salt

Turkey & Carrot Fritters with Tzatziki-Dressed Veggie SaladTurkey & Carrot Fritters with Tzatziki-Dressed Veggie Salad — a 40-minute lunch recipe with 12 ingredients, serving 6.Ingredients

3 eggs

3 small pkgs grape tomatoes

1.02 kg ground turkey

¾ cup Kalamata olives, pitted

1 ½ (283 g) bags shredded carrots

3 (227 g) pkg sugar snap peas

1 ½ cups tzatziki sauce

black pepper

extra virgin olive oil

Italian seasoning

panko bread crumbs

salt

Instructions

Place turkey, carrots, bread crumbs, eggs, and spices in a large bowl. Use your hands to combine the turkey mixture. Using a ¼-cup measure, form the mixture into ½-inch thick fritters and place on a large plate.

Preheat a large skillet over medium-high heat.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches, add fritters to the skillet and cook, flipping once, until golden and cooked through, about 10 minutes. Remove to a clean plate.

Meanwhile, wash and dry tomatoes. Halve lengthwise and place in a clean large bowl.

Wash, dry, and cut snap peas crosswise into ½-inch pieces. Add to the bowl with the tomatoes.

Roughly chop olives. Add to the bowl along with the tzatziki and salt. Stir to combine the salad and set aside.

To serve, divide fritters and salad between plates; top fritters with additional tzatziki. Enjoy!

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