Turkey · Greek · 25 min
Turkey & Carrot Fritters with Tzatziki-Dressed Veggie Salad
- 25 min
- 2–6 servings
- 582 kcal / serving
Tender turkey fritters with crisp carrots pair with a bright tzatziki-dressed veggie salad, making a fast, weeknight-friendly plate that's satisfying and easy to pull together.
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Ingredients
- 1egg
- 1 pintgrape tomatoes
- ¾ lbground turkey
- ¼ cupKalamata olives, pitted
- ½ (10 oz) bagshredded carrots
- 1 (8 oz) pkgsugar snap peas
- ½ cuptzatziki sauce
- eggs
From the pantry: black pepper, extra virgin olive oil, Italian seasoning, panko bread crumbs, salt
Cookware
chef's knife · colander · cutting board · measuring cups · measuring spoons · mixing bowls · nonstick skillet · spatula · stirring spoon
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: ground turkey
Shopping list by aisle
Produce
- 1 pintgrape tomatoes
- ½ (10 oz) bagshredded carrots
- 1 (8 oz) pkgsugar snap peas
Meat & seafood
- ¾ lbground turkey
Dairy, eggs & chilled
- 1egg
- ½ cuptzatziki sauce
- eggs
Sauces, oils & condiments
- ¼ cupKalamata olives, pitted
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| egg | 1 | 2 | 3 |
| grape tomatoes | 1 pint | 2 pints | 3 pints |
| ground turkey | ¾ lb | 1 ½ lb | 2 ¼ lb |
| Kalamata olives, pitted | ¼ cup | ½ cup | ¾ cup |
| shredded carrots | ½ (10 oz) bag | 1 (10 oz) bag | 1 ½ (10 oz) bags |
| sugar snap peas | 1 (8 oz) pkg | 2 (8 oz) pkg | 3 (8 oz) pkg |
| tzatziki sauce | ½ cup | 1 cup | 1 ½ cups |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Mix the ground turkey, shredded carrots, bread crumbs, one egg, and Italian seasoning until just combined in a medium bowl; form the mixture into 1/2-inch-thick fritters using a 1/4-cup measure and place them on a plate.
- Preheat a nonstick skillet over medium-high heat.
- Add a light coating of oil to the skillet and swirl to coat the bottom; place the fritters in the pan and cook, turning once, until evenly browned and cooked through, about 10 minutes.
- While the fritters cook, wash the grape tomatoes, dry them, and halve them lengthwise; transfer to a clean bowl.
- Wash and trim the sugar snap peas, cut them crosswise into 1/2-inch pieces, and add to the bowl with the tomatoes.
- Roughly chop the Kalamata olives and stir them into the bowl along with the tzatziki and a pinch of salt to make the salad.
- To serve, divide the fritters with the salad on the plates and dollop extra tzatziki over the fritters before eating.
Two tips
- Prep ahead by chopping olives and vegetables up to the day before, then store in the fridge for quick assembly.
- If you have extra tzatziki, serve a little on the side to dip the fritters or to spoon over the salad.
Nutrition per serving
- Calories
- 582 kcal
- Protein
- 46 g
- Carbs
- 30 g
- Fat
- 32 g
- Fiber
- 7 g
- Sodium
- 723 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.