Turkey Patties

I love working with turkey mince—the meat is so light and is complemented by many different seasonings. We serve the turkey patties accompanied with salad and chips, or use them in turkey burgers. This post describes three types of seasonings that I characterise as French-, Italian- and Thai-style seasonings. The ‘French’-style patties are similar to the turkey patties I made in Melbourne.

Serves 4

Times

Preparation:

10 minutes

Cooking:

15-20 minutes

Ingredients

• 500g turkey mince
• Seasonings:

  For ‘French’-style:

  • ¼ cup chopped shallots
  • 4 garlic cloves, minced
  • 1 tsp mustard seeds
  • 2 tsp dijon mustard
  • Chopped chilli to taste

  For Turkey Italiano:

  • ¼ cup sundried tomatoes, diced
  • 4 garlic cloves, minced
  • 2 tsp dried basil or a 3-4 leaves of fresh basil, sliced
  • 1 small onion, finely diced

  For Thai Turkey:

  • 1 kaffir lime leaf, finely cut
  • 1 tsp lemon grass
  • 1 Tbs grated ginger
  • 1 Tbs sweet chilli sauce

Method

1. Combine the turkey mince and dry ingredients in a bowl.
2. Mix in any sauces or mustards.
3. Divide turkey mixture into four and create four patties about 1-2cm thick.
4. Place patties in the refrigerator for about 5 minutes to let them bind.
5. Cook in a frying pan over a medium heat for 15-20 minutes, turning them over about halfway through.

Tips

• Freeze patties for another meal. If the turkey mince has not been frozen, then freeze the raw patties. Otherwise, cook the patties first before freezing them.
• Try serving the patties with the following sauces or condiments:
  • ‘French’-style with a mustard sauce
  • Turkey Italiano with fruit chutney, hot tomato chutney, or tomato sauce
  • Thai Turkey with sweet chilli or a plum sauce