Crispy and golden turkey patties are a great way to use up leftover turkey. They are very versatile – they’re great on their own or in a sandwich.
These turkey patties are an easy, delicious, nutritious way to use up leftover turkey. My kids really, really like them, which is a big plus.
How to serve turkey patties
That depends on whom you ask. 🙂 The Picky Eater likes to dip hers in ketchup – who am I to object? Her sister enjoys them in a pita pocket with homemade hummus.
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.
Sometimes, when I’m hungry and impatient, I grab a patty straight from the fridge and eat it cold. It’s surprisingly delicious!
No need for breadcrumbs
When I started making this recipe, I used breadcrumbs in these turkey 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 vary greatly in different kitchens with slightly different ingredients, so there’s no escaping the need to adjust.
What to do with leftover turkey patties?
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.
To be safe, I never keep them for longer than a day. So if I make some on Friday and have leftovers, I make sure to finish them all up by Saturday.
More leftover turkey recipes
If you’re looking for more ways to use up leftover turkey, you should definitely check out my leftover turkey recipes!
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Turkey Patties
INGREDIENTS
- 2 cups cooked turkey meat
- 1/2 cup almond flour, or 1/4 cup plain breadcrumbs
- 1/4 cup plain Greek yogurt
- 1 tablespoon Dijon mustard
- 1 large egg
- 1 teaspoon coarse kosher salt (not fine salt)
- 1/2 teaspoon black pepper
- 1 tablespoon minced garlic
- 1/2 onion, chopped
- 1/2 cup parsley, finely chopped
- 2 tablespoons olive oil for pan
INSTRUCTIONS
- 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 1/4-cup ice cream scoop or measuring cup to measure out the patties, placing them on the griddle and flattening with a spatula. Cook about 3 minutes on each side, until well-browned.
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Vered DeLeeuw, LL.M., has been following a low-carb real-food diet and blogging about it since 2011. She has taken 
