Shawarma-Rama Green Pea & Feta Patties

• Melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium heat. Add ¼ tsp turmeric (½ tsp for 4); stir to combine. • Stir in rice, ¾ cup water (1½ cups for 4), a big pinch of salt, and pepper. Cover and bring to a boil, then reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

• Toss zucchini, onion wedges, and tomato on a baking sheet with a drizzle of oil, ¾ tsp garlic powder (1¼ tsp for 4 servings), salt, and pepper. (You’ll use the rest of the garlic powder later.) • Roast on top rack, tossing halfway through, until lightly browned and tender, 18-20 minutes.

• Meanwhile, add peas and 2 TBSP water (4 TBSP for 4 servings) to a large microwave-safe bowl. Cover with plastic wrap; microwave until softened, 30-45 seconds. Mash peas with a potato masher or fork until almost smooth. • Add feta, minced onion, tempura mix, Shawarma Spice Blend, oregano, 1⁄3 cup water (2⁄3 cup for 4), and ¼ tsp salt (½ tsp for 4); whisk until combined. TIP: If mixture is too thick, add more water 1 TBSP at a time until it reaches a pancake-batter-like consistency.

• Heat a large drizzle of oil in a large pan over medium-high heat. Carefully add ½-cup scoops of batter to pan. (You may need to work in batches.) Cook patties until golden brown on the first side, 3-4 minutes; flip and cook 1-2 minutes more. • Transfer to a paper-towel-lined plate and season with a pinch of salt.

• In a medium bowl, combine mayonnaise, sour cream, lemon zest, remaining garlic powder, and juice from one lemon wedge (two wedges for 4 servings). Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper to taste.