Spinach and Turkey Patties with Spiced Carrots
3 6-inch pitas, quartered
1/4 red onion, roughly chopped
1 1/4 pounds ground turkey
1 10-ounce package frozen chopped spinach, thawed and squeezed dry
2 teaspoons ras el hanout (Moroccan seasoning)
Kosher salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
1 teaspoon coriander seeds
1 pound carrots, thinly sliced on the diagonal
1/3 cup chopped fresh cilantro, plus more for topping
Juice of 1/2 orange
1/4 cup plain whole-milk yogurt, stirred
Instructions:
Preheat the broiler. Process 2 pita quarters in a food processor to make coarse crumbs. Add the red onion and pulse until finely chopped. Add the turkey, spinach, ras el hanout, 1 teaspoon salt and a few grinds of pepper; pulse until combined. Form the mixture into twelve 4-inch-long, 1/2-inch-thick oval patties on a baking sheet. Brush the patties with 1 tablespoon olive oil; season with salt and pepper. Broil until lightly golden and cooked through, about 6 minutes.
Meanwhile, crush the coriander seeds with the flat side of a knife. Heat a large nonstick skillet over medium-high heat; add the remaining 2 tablespoons olive oil. Add the carrots and coriander and cook, stirring occasionally, until the carrots are tender, 7 to 9 minutes. Remove from the heat and stir in the cilantro and orange juice; season with salt and pepper.
Divide the turkey patties, carrots and the remaining pita quarters among plates. Top the patties with the yogurt and sprinkle the dish with more cilantro.
