Ready in just 30 minutes, they are easy to make and versatile. They’re excellent on their own or in a sandwich. One must be creative when faced with piles of turkey meat after Thanksgiving. This website has several leftover turkey recipes, including turkey salad, turkey soup, and turkey chili. This is one of the best. These turkey patties are crispy, golden, and flavorful. My kids love them, which is always a big plus. The grownups like them, too, which is just as important!
Ingredients
Instructions
Recipe Card
Cooked turkey meat: You’ll need 2 cups. White or dark meat - it doesn’t matter. Make sure to remove the skin. Almond flour: I use blanched, finely ground almond flour. If you don’t mind the extra carbs, you can use plain breadcrumbs instead (gluten-free if needed). Yogurt: I use plain whole-milk Greek yogurt or sour cream. Dijon mustard: This traditional French mustard is creamier, thicker, and less vinegary than yellow mustard. Egg: I use large eggs in almost all of my recipes, this one included. Kosher salt and black pepper: I use Diamond Crystal Kosher Salt. Aromatics and herbs: Minced garlic, chopped onions, and chopped parsley. Olive oil: If you prefer an oil with a higher smoke point, use avocado oil.
Add all the ingredients (except the parsley and oil) to your food processor bowl. Process until finely chopped. Transfer the mixture to a large bowl. Fold in the parsley. Briefly place the patties on paper towels to drain. Serve immediately. I wish my recipes could be 100% exact, but results vary in different kitchens with slightly different ingredients and climates, so there’s no escaping the need to adjust. We, the grownups, like them too. I top mine with a thick layer of Dijon mustard and have it with a side of cut-up veggies and quick pickles. They’re also good in a sandwich made of toasted 90-second bread with mayonnaise. Sometimes, when I’m hungry and impatient, I grab a patty straight from the fridge and eat it cold. It’s delicious!
