These Turkey & Vegetables Patties are packed with protein, goodness and less fat than the regular beef mince patties. It’s also a great way to include (hide!) vegetables into a meal especially if you have fussy eaters.
Super easy to make and so versatile. They are a one bowl dish, just mix the ingredients, shape into patties and pan fry. I have used smoky honey mustard in this dish, as it gives it more flavour, but if you don’t have this then the ordinary seeded mustard is fine.
You can make these Patties ahead of time and keep them wrapped in the fridge and take them out when ready to cook.
These Turkey & Vegetable patties make great fillers for the school lunch box or take to them to work to avoid the temptation of making unhealthy food choices!
You can whip up these Turkey & Vegetable Patties for a quick dinner served with a salad or coleslaw. They also make the perfect pattie for a healthier burger option and are great for BBQs.
INGREDIENTS
500gr turkey breast mince
1 cup shredded carrot
1 cup shredded zucchini – squeeze excess moisture
1 cup panko breadcrumbs
1 egg – lightly beaten
1 tablespoon smoky honey mustard
1 garlic clove – grated
Salt & Pepper to taste
1 tablespoon olive oil
METHOD
- Combine all the ingredients [except the olive oil] in a large bowl.
- Roughly mix ensuring not to overmix. If you overmix it will become too soft. With clean hands roll mixture into individual balls and flatten to form a pattie shape.
- Once all have been formed heat fry pan and add ½ olive oil as you may need to cook these in two batches depending on the size of the fry pan.
- Sear both sides of the pattie to give them a good crispy coating and then cook all the way through.
- Once cooked I like to pile them up on a serving dish with a small bowl of mango relish or yogurt combined with sweet chilli sauce.
Enjoy, Jen!
