Crispy and golden turkey patties are so delicious. They're the perfect way to use up leftover turkey.
Ready in just 30 minutes, they are easy to make and so 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 website. 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. 🙂
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.
Making these turkey patties is easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:
- Add all the ingredients (except for the parsley and oil) to your food processor and process until finely chopped.
- Transfer the mixture to a large bowl. Fold in the parsley.
- Cook the patties in olive oil, measuring about ¼ cup per patty, for about 3 minutes on each side, until well-browned.
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.
Frequently asked questions
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.
When you follow these guidelines, the patties should not be falling apart.
It doesn't matter. Both work, or you could use a mix of both. Just make sure to remove the skin.
Yes, absolutely. Arrange them on a large parchment-lined tray, not touching each other, and freeze. Once frozen, you can transfer them to a freezer bag. Separate them with square wax papers.
These tasty 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 yellow onion.
The Picky Eater likes to dip her patties in ketchup. 🙄 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!
Most leftovers, when properly refrigerated in a shallow airtight container, keep for 3-4 days.
But since we’re using leftover turkey meat to cook these patties, when counting those 4 days, take into account how old was the turkey meat you used.
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- 2 cups turkey meat cooked, shredded (10 oz)
- ½ cup almond flour blanched finely ground; or ¼ cup plain breadcrumbs (gluten-free if needed)
- ¼ cup Greek yogurt plain, whole milk
- 1 tablespoon Dijon mustard
- 1 large egg
- 1 teaspoon Diamond Crystal kosher salt (or ½ teaspoon fine salt)
- ½ teaspoon black pepper
- 1 tablespoon fresh garlic minced
- 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 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, for 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 them with a spatula.
- Cook the patties for about 3 minutes on each side, until well-browned. Serve immediately.
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