Crispy and golden turkey patties are a great way to use up leftover turkey. These turkey patties 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. The Picky Eater likes to dip hers in ketchup – who am I to object? Her sister enjoys her turkey patty in a pita pocket with hummus.
We, the grownups, like these turkey patties too. I like to top mine with a thick layer of Dijon mustard, and have it with a side of cut up veggies and pickles.
Sometimes, when I’m hungry and impatient, I grab a turkey patty straight from the fridge and eat it cold. It’s surprisingly delicious!
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 as well as breadcrumbs. 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.
PS. If you’re looking for more ways to use up leftover turkey, you should definitely check out my leftover turkey recipes!
- 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
- 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.