Turkey and spinach cutlets with spicy carrots

Ingredients:

• 3 pitas, 15 cm in diameter, cut into 4 pieces
• A quarter of a red onion, coarsely chopped
• 600 g of ground turkey
• 1 package (280g) frozen chopped spinach, thawed and squeezed out of water
• 2 teaspoons Moroccan ras el hanout
• 3 tablespoons extra-virgin olive oil
• 1 teaspoon coriander seeds
• 450 g carrots, thinly sliced ​​diagonally
• 1/3 cup chopped fresh cilantro, plus extra for serving
• Juice of half an orange
• 1/4 cup plain whole milk yogurt

Preparation:

1. Preheat oven to grill mode.
2. In a food processor, process 2 pita quarters until coarsely crumbled. Add the red onion and process until finely chopped. Add the ground turkey, spinach, ras el hanout, 1 teaspoon of salt, and a few grinds of black pepper; process until smooth. Form the meat mixture into 12 oval patties, 4 inches long and ½ inch thick, and place on a baking sheet. Brush the patties with 1 tablespoon of oil and season with salt and pepper. Grill until golden brown and cooked through, about 6 minutes.
3. Meanwhile, crush the coriander seeds with the flat side of a knife. Heat a large nonstick skillet over medium heat; add the remaining 2 tablespoons olive oil. Add the carrots and coriander and cook, stirring occasionally, until the carrots are tender, 7-9 minutes. Remove from heat and stir in the cilantro and orange juice, season with salt and pepper to taste.
4. Divide the turkey patties, carrots, and remaining pita quarters among plates. Drizzle the patties with yogurt and sprinkle with cilantro.
   
   Yogurt:
   Plain natural yogurt makes a great sauce. Just stir it well to make it more liquid. Bonus: yogurt is rich in bacteria that are beneficial for digestion.