Hungarian Squash Stew with Turkey Patties

Instructions

1. Salt the grated pumpkin with 1 teaspoon of salt and let it sit for 15 minutes, then squeeze out the liquid with your hands. This way the stew won't be watery, and the pumpkin will stay firmer.
2. Meanwhile, preheat the oven to 200 °C (400 °F). Mix the ground turkey with the egg, oat flakes, grated half onion, crushed garlic, marjoram, 1 teaspoon salt and pepper. Let it sit for 10 minutes so the oats absorb the liquid, then it will be easier to shape.
3. With wet hands, form 12 small flat patties, place on a baking sheet lined with parchment paper, and bake for 18–20 minutes, flipping halfway through. They're done when golden brown on the outside, and if you cut one in half, the center is no longer pink.
4. For the stew, finely chop the other onion, and braise it in the oil over medium heat until translucent, about 5 minutes. Remove from heat, stir in the paprika, and add the squeezed-out pumpkin.
5. Braise covered over medium heat for 8–10 minutes, stirring occasionally, until the pumpkin is soft but not falling apart. If it starts to stick, pour in 1/2 dl of water.
6. Mix the yogurt until smooth with the milk and flour. Ladle in some of the hot liquid from the pumpkin, stir well, and pour into the stew. Bring to a boil stirring, and cook for 2–3 minutes until thickened.
7. Stir in the finely chopped dill and vinegar. Taste: it should be pleasantly tangy, add more salt if needed. Serve with the patties.