Lemon Turkey and Ricotta Patties with Creamy Buckwheat and Sautéed Spinach

Instructions

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   1. In a large bowl, combine the ground turkey, ricotta, egg, chickpea flour, lemon zest, half of the lemon juice, 2 minced garlic cloves, parsley, oregano, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and sweet paprika until evenly mixed.

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   2. Divide the mixture into 8 portions and shape into medium patties. Let them rest for 5 minutes while you prepare the rest of the dish.

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   3. Place the buckwheat and broth in a medium saucepan. Bring to a boil, reduce the heat, cover, and cook for 12 to 15 minutes until tender and the liquid is absorbed.

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   4. Once the buckwheat is cooked, turn off the heat and stir in the Greek yogurt, half of the red onion, a pinch of salt, a pinch of pepper, and a few drops of the remaining lemon juice. Mix until creamy and keep covered.

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   5. Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook the patties for 4 to 5 minutes per side, until deeply golden and cooked through. If preferred, transfer them to a tray and finish in the oven at 400°F / 200°C for 5 minutes.

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   6. In another skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the remaining red onion and the sliced garlic clove, and sauté for 2 minutes.

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   7. Add the fresh spinach to the skillet with the onion and garlic. Cook for 2 to 3 minutes, stirring, until wilted. Season with the remaining salt and pepper, then add the rest of the lemon juice.

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   8. Serve a layer of creamy buckwheat on each plate, top with 2 turkey patties, and add the sautéed spinach on the side. Finish with extra parsley if desired.