Trim the zucchini and peel the carrots and onion, then grate the zucchini and one carrot, and very finely grate or mince the onion; a food processor with a shredding disc works well.
In a mixing bowl combine the grated zucchini, grated carrot, and finely minced onion.
Add 3/4 cup breadcrumbs, the beaten egg, crushed garlic, paprika, 1 1/4 teaspoons salt, ginger, nutmeg, allspice, cloves, 1/4 teaspoon black pepper, and cinnamon; stir until evenly combined.
Add the ground chicken and ground turkey and mix thoroughly until the mixture is evenly combined; if the mixture is too soft to form patties, add more breadcrumbs a little at a time.
Portion the mixture into patties using about 1/4 cup of mixture per patty (makes approximately 25 patties); wet or lightly oil your hands to prevent sticking.
Heat 1/4 cup olive oil in a large sauté pan with high sides over medium heat. Fry patties in batches (6–7 at a time) without overcrowding, adding more oil if needed.
Cover and cook the patties about 4 minutes per side (about 8 minutes total) until browned and cooked through, then remove to a plate and continue with remaining patties.
For the sauce, in the same pan add 1 tablespoon olive oil if needed, the shredded carrots, minced onion, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1 teaspoon paprika; scrape up browned bits from the pan and cook until the onion is soft and translucent.
Add 1 quart chicken or vegetable stock, bring to a simmer, and cook 15–20 minutes until the carrot shreds are very tender and the sauce turns orange; adjust seasoning to taste.
Add the fried patties to the sauce, cover, and simmer an additional 20 minutes to meld flavors.
If using peas, stir them into the sauce about 5 minutes before the end of cooking to heat through.
Serve the patties warm in the carrot sauce and garnish with fresh chopped parsley if desired.
