Mushroom, Bulgur, Spinach and Turkey Fritters With Yogurt Sauce

• 1/4 pound (about 3/4 cup) roasted mushroom base
• 1 cup, tightly packed, reconstituted (or cooked) coarse or medium bulgur
• 1/4 cup chopped flat leaf parsley
• 2 tablespoons chopped cilantro
• 2 tablespoons chopped dill or fresh mint
• 2 garlic cloves, minced or pureed
• 1/2 cup finely chopped onion
• 2 teaspoons baharat
• 1 teaspoon cumin seeds, lightly toasted and ground
• 1/2 pound ground turkey, preferably light meat
• Salt to taste
• 1 6-ounce bag of spinach
• 1/2 cup cooked chickpeas (rinsed if using canned)
• 1 egg, beaten
• About 2 tablespoons grapeseed or canola oil for frying
• 1 1/2 cups drained yogurt or thick plain Greek yogurt
• 1 small garlic clove, pureed with a pinch of salt
• 1 tablespoon lemon or lime juice
• 1 tablespoon extra virgin olive oil
• 1 tablespoon sumac
• Salt and freshly ground pepper to taste

1. In a large bowl, combine the mushroom base, bulgur, chopped herbs, garlic, onion, baharat, cumin, and ground turkey.
2. Salt generously.
3. Steam the spinach for 2 minutes, rinse with cold water and squeeze out excess water with you hands.
4. Chop medium-fine and add the turkey mixture.
5. In a food processor fitted with the steel blade, blend together the chickpeas and egg.
6. Scrape into the bowl with the turkey mixture and mix everything together well.
7. Shape into patties, about 2 tablespoons (45 grams) each; they should measure about 2 1/2 inches in diameter and be about 1/2 inch thick.
8. Place on a sheet pan and refrigerate for 30 minutes if possible.
9. Meanwhile mix together the ingredients for the yogurt sauce.
10. Preheat the oven to 425 degrees.
11. Line a sheet pan with parchment.
12. Heat 1 or 2 large, heavy skillets over medium-high heat and add enough oil to lightly coat the bottom.
13. When the pans are hot, add the patties and cook for 4 minutes on each side.
14. Transfer to the parchment-lined sheet pan and place in the oven for 5 minutes.
15. Remove from the oven and serve hot or room temperature, with the yogurt sauce.

mushroom base, coarse, flat leaf parsley, cilantro, dill, garlic, onion, baharat, cumin seeds, ground turkey, salt, spinach, chickpeas, egg, canola oil, yogurt, garlic, lemon, extra virgin olive oil, sumac, salt

Taken from cooking.nytimes.com/recipes/1014598 (may not work)