Crispy and golden turkey patties are the perfect way to use up leftover turkey. They are very versatile - they're great on their own or in a sandwich.
When faced with piles of leftover turkey after Thanksgiving, one needs to be creative. I have quite a few leftover turkey recipes on this blog. This is one of the best.
These turkey patties are crispy, golden, and very flavorful. My kids really, really like them, which is always a big plus. The grown-ups like them too, which is just as important. 🙂
The ingredients you'll need
You'll only need a few simple ingredients to make these tasty patties. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
Cooked turkey meat: You'll need 2 cups. White or dark meat - it doesn't matter. Just make sure to remove the skin.
Almond flour: I use blanched finely ground almond flour. You can use plain breadcrumbs instead (gluten-free if needed).
Yogurt: I use plain whole-milk Greek yogurt.
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: If using fine salt, you should reduce the amount you use, or the dish could end up too salty.
Minced garlic: Mince it yourself, or use the stuff that comes in a jar. Both work.
Chopped onion: Being a lazy cook, I often use the food processor when I need to chop onions.
Chopped parsley: A tasty alternative is to use fresh cilantro.
Olive oil: I love cooking with this delicious oil. But if you'd rather use an oil with a higher smoke point, you can use avocado oil instead.
No need for breadcrumbs
When I started making this recipe, I used breadcrumbs in these patties. After transitioning to a low-carb and gluten-free diet, I replaced the breadcrumbs with almond flour, and it works just fine. So it's up to you which of these fillers/binders you prefer to use.
Whatever you use, be mindful of the texture you get in your own kitchen. If the patties are very dry, it's a good idea to add a little more yogurt. If they seem very wet, add a bit more almond flour.
I wish my recipes could be 100% exact, but results can greatly vary in different kitchens with slightly different ingredients, so there's no escaping the need to adjust.
How to make turkey patties
It's easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:
1. Add the ingredients (except for the parsley and oil) to your food processor and process until finely chopped.
2. Transfer the mixture to a large bowl. Fold in the parsley.
3. Cook the patties in olive oil, measuring about ¼ cup per pattie, for about 3 minutes on each side, until well-browned.
The Picky Eater likes to dip hers in ketchup - who am I to object? Her sister enjoys them in a sandwich with mayonnaise, or in a pita pocket with some tahini sauce.
We, the grownups, like them too. I like to 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 some mayonnaise.
Sometimes, when I'm hungry and impatient, I grab a patty straight from the fridge and eat it cold. It's surprisingly delicious!
Variations and substitutions
These turkey patties are pretty much perfect just the way they are. They are very flavorful! Still, here are a few ways you can vary the basic recipe:
- Needless to say, you can use cooked shredded chicken instead of turkey.
- Use cilantro instead of parsley.
- Cook the patties in butter.
- Use sour cream instead of yogurt.
- You can try chopped scallions instead of the yellow onion.
What to do with leftovers?
Most leftovers, when properly refrigerated in a shallow airtight container, keep for 3-4 days. But since we’re using leftover meat to cook this recipe, leftovers could potentially spoil faster. So when counting those 4 days, take into account how old was the turkey meat you used.
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- 2 cups cooked turkey meat
- ½ cup blanched finely ground almond flour or ¼ cup plain breadcrumbs (gluten-free if needed)
- ¼ cup plain Greek yogurt
- 1 tablespoon Dijon mustard
- 1 large egg
- 1 teaspoon Diamond Crystal kosher salt (or ½ teaspoon fine salt)
- ½ teaspoon black pepper
- 1 tablespoon minced fresh garlic
- ½ onion chopped
- ½ cup parsley finely chopped
- 2 tablespoons olive oil for frying
- Add the turkey, almond flour, yogurt, mustard, egg, salt, black pepper, garlic and onion to your food processor's bowl. Process until finely chopped and incorporated, stopping once to scrape the sides of the food processor bowl with a spatula.
- Transfer the mixture to a large bowl. Fold in the parsley. (If you add the parsley to the food processor, the patties will be tinted green - still delicious, but not pretty to look at. Speaking from experience).
- The mixture should be smooth and easy to work with. If it's very dry and crumbly, add a little more yogurt. If it's very wet, add a little more almond flour.
- Heat a double-burner griddle over medium heat, about 4 minutes. Brush with olive oil. Use a ¼-cup ice cream scoop or measuring cup to measure out the patties, placing them on the griddle and flattening with a spatula.
- Cook the patties for about 3 minutes on each side, until well-browned.