Savory Cottage Cheese, Turkey and Oat Pancakes with Warm Yogurt Cucumber Sauce

Instructions

1. 1

   In a large bowl, combine the ground turkey, cottage cheese, ground oats, egg, half of the scallions, half of the garlic, 1 tablespoon of dill, 1 teaspoon of lemon zest, 3/4 teaspoon of salt, 1/4 teaspoon of black pepper, and the sweet paprika until evenly mixed. Let the mixture rest for 5 minutes so the oats can absorb moisture.

2. 2

   While the mixture rests, make the sauce: place the Greek yogurt, grated cucumber, remaining garlic, remaining dill, lemon juice, remaining lemon zest, 1/4 teaspoon salt, remaining black pepper, and water in a small saucepan. Warm over very low heat for 2 to 3 minutes without letting it boil, just until smooth and gently warm. Set aside.

3. 3

   Shape the turkey mixture into 8 thick pancakes, about 8 cm or 3 inches wide each.

4. 4

   Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Cook 4 pancakes for 4 to 5 minutes per side, until golden and cooked through. The internal temperature of the turkey should reach 74 °C / 165 °F. Remove and repeat with the remaining olive oil and the remaining pancakes.

5. 5

   If you prefer to finish them in the oven, place the browned pancakes on a tray and bake at 200 °C / 400 °F for 5 minutes to ensure even doneness.

6. 6

   Serve the pancakes hot with the warm sauce spooned over or on the side, and finish with the remaining scallions for freshness.