We Eat | Rolled, PATTED or Stuffed: Turkey Spinach Sliders, Cauliflower Patties & Zucchini Fritters

Next up, PATTED, or more specifically, patties. I've now realized that you can make patties out of almost anything. They're great for the babies as I can break them up into smaller pieces and they can feed themselves and so far, everything has frozen well. It's been so nice to pop out a single patty and heat up for them. I have a list of other fritters, galettes or patties to try, but here are a few standouts I've tried already.



Turkey Spinach Sliders
adapted from bon appetit recipe

1/2 bunch flat-leaf spinach, thick stems removed, leaves chopped (about 4 cups)
4 scallions, thinly sliced
1 garlic clove, finely chopped
1 pound ground turkey
1 teaspoon ground cumin
1/2 teaspoon paprika
dash of cayenne
Kosher salt, freshly ground pepper
3 tablespoons olive oil 

Combine spinach, scallions, garlic, turkey, and seasonings in a medium bowl. Using a fork, mix gently just to combine. Form turkey mixture into patties -- either mini/slider-size or normal burgers. Heat oil in a large skillet over medium-high heat. Cook patties until golden brown and cooked through, about 5 minutes per side.


 
Cauliflower Patties
from food52.com recipe

1 large cauliflower (washed & trimmed into bite size pieces)  
3 to 4 shallots, peeled and chopped  
2 to 3 small garlic cloves (peeled and finely chopped)  
3 to 4 large organic eggs  
Fresh italian flat leaf parsley  
1/2 cup to 3/4 cup grated Romano cheese  
1/2 cup shredded low moisture mozzarella  
1/4 to 1/2 cup (or more if needed) unbleached baking flour  
1/4 to 1/2 cup (or more if needed) whole milk  
Salt and pepper to taste  
Light olive oil (for cooking)

Bring a large pot of water to a full boil, then add the prepared cauliflower and cook until tender, but not too mushy. Drain and rinse with cold water, set aside to cool.  

Saute the shallots and garlic in olive oil until soft and fragrant; do not brown. Remove from heat and set aside.  

Break the cooked cauliflower pieces down into very small pieces using your hands or a knife. The cauliflower needs to be solid enough to taste and create texture, but not so large as to not allow the patties to cook properly.  Add the eggs, cooked shallots and garlic to the bowl of cauliflower and season with salt and pepper to taste. Mix this well and add some flour and milk to begin creating a batter-like consistency (start with 1/4 cup of each and add more as needed; adjust to get the desired consistency.)  Add the grated cheese, shredded mozzarella and chopped fresh parsley to the mix and blend well until combined. Again, test the thickness here and adjust accordingly adding flour and milk until you are satisfied.  It should resemble a very thick pancake batter.

Heat a large non-stick skillet to medium-high heat and add drizzle of the light olive oil and test the mixture by spooning a small patty into the skillet and watch how it cooks and holds its shape. Use your spatula to press and form the patty in the skillet as it cooks to make sure it maintains shape and cooks through. Adjust your heat and resist the urge to flip too soon, allow the patty to cook until light golden brown (about 3-4 minutes each side) before you flip them. Continue forming and cooking the patties, adding more light olive oil as you go. Remove the cooked patties to a large flat platter to cool (do not overlap them until cooled).



Zucchini Fritters
based on Smitten Kitchen recipe

1 pound (about 2 medium) zucchini
1 teaspoon coarse or Kosher salt, plus extra to taste
2 scallions, split lengthwise and sliced thin
1 large egg, lightly beaten
Freshly ground black pepper
1/2 cup all-purpose flour
1/2 teaspoon baking powder
Olive or another oil of your choice, for frying

Preheat oven to 200 degrees. Have a baking sheet ready.

Trim ends off zucchini and grate them either on the large holes of a box grater (you can also use the shredding blade of a food processor).

In a large bowl, toss zucchini with 1 teaspoon coarse salt and set aside for 10 minutes. Wring out the zucchini to remove excess water. You can do this by pressing it against the holes of a colander with a wooden spoon, squeezing out small handfuls at a time, or wrapping it up in a clean dishtowel or piece of cheese cloth and wringing away. Return deflated zucchini shreds to bowl. Taste and add more salt if necessary. Stir in scallions, egg and some freshly ground black pepper. In a tiny dish, stir together flour and baking powder, then stir the mixture into the zucchini batter.

In a large heavy skillet, heat 2 tablespoons of oil over medium-high heat until shimmering. Drop small bunches of the zucchini mixture onto the skillet only a few at a time so they don’t become crowded and lightly nudge them flatter with the back of your spatula. Cook the fritters over moderately high heat until the edges underneath are golden, about 3 to 4 minutes. Flip the fritters and fry them on the other side until browned underneath again, about 2 to 3 minutes more. Drain briefly on paper towels then transfer to baking sheet and then into the warm oven until needed. Repeat process, keeping the pan well-oiled, with remaining batter. Transfer to the oven and cook for at least 10 minutes in the oven to finish setting and getting extra crisp.

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