Spiced Turkey Patties with Dukkah Roasted Cauliflower

Ready in 30 minutes • Serves 4
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, May 13, 2018.

To save time on the night, make the patties in the morning or evening before. Just store, covered, in the fridge.

Ingredients

Preheat oven to 230°C. Line an oven tray with baking paper. Cut cauliflower into small florets; thinly slice onion; drain and rinse chickpeas. Toss cauliflower, onion, chickpeas and dukkah with a drizzle of olive oil on prepared tray and season. Cook for about 20 minutes, until golden.
Remove stems from silverbeet (if using) and roughly chop leaves. When cauliflower has about 10 minutes cook time remaining, toss through silverbeet and cook for about 8 minutes, until wilted and tender.
While cauliflower cooks, place all patty ingredients in a medium bowl and mix well to combine. Use a tablespoon measure to shape patty mixture into balls and press down to form 1cm-thick patties.
While cauliflower cooks, place all patty ingredients in a medium bowl and mix well to combine. Use a tablespoon measure to shape patty mixture into balls and press down to form 1cm-thick patties.
Remove cooked cauliflower from oven and toss through tomatoes, cucumber, mint, lemon juice and yoghurt. Season to taste.
To serve, divide dukkah roasted cauliflower between plates. Top with a dollop of eggplant dip and drizzle over remaining yoghurt.