Leftover Turkey Patties

Name: Leftover Turkey Patties
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 10 patties
Ingredients: 2 cups turkey meat; ½ cup superfine almond flour; ¼ cup Greek yogurt; 1 tablespoon Dijon mustard; 1 large egg; 1 teaspoon Diamond Crystal kosher salt; ½ teaspoon black pepper; 1 tablespoon fresh garlic; ½ onion; ½ cup parsley; 2 tablespoons olive oil

User Reviews

4.8

108 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings
10 patties
Calories
229 kcal
Course
Main Course
Cuisine
American

Leftover Turkey Patties

Winston Campbell

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These crispy and golden turkey patties are the perfect way to use leftover turkey.

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Ingredients

Servings

2 cups turkey meat cooked, shredded; 10 ounces
½ cup superfine almond flour can substitute plain breadcrumbs, gluten-free if needed
¼ cup Greek yogurt plain, whole milk; or sour cream
1 tablespoon Dijon mustard
1 large egg
1 teaspoon Diamond Crystal kosher salt see notes below
½ teaspoon black pepper
1 tablespoon fresh garlic minced
½ onion chopped
½ cup parsley finely chopped
2 tablespoons olive oil for frying

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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 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).
Heat a double-burner griddle over medium heat for about 4 minutes. Brush it with olive oil. Use a ¼ cup ice cream scoop or measuring cup to measure 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. Briefly place them on paper towels to drain. Serve immediately.

Notes

If using any salt other than Diamond Crystal Kosher Salt, including Morton kosher salt, use half the amount listed.
The mixture should be smooth and easy to work with. If it's very dry and crumbly, add 1-2 tablespoons of yogurt. If it's very wet, add 1-2 tablespoons of almond flour.
You can use white meat, dark meat, or a mix of both. But remove the skin. Its texture won't work in this recipe.
The nutrition info assumes that almond flour was used.
You can keep the leftovers in an airtight container in the fridge for up to 4 days (but start counting those days from the day you got the turkey). To freeze these patties, arrange them on a large parchment-lined tray, not touching each other, and freeze. Once frozen, transfer them to a freezer bag. If layering them in the bag, separate the layers with wax paper.