We all have that dish that we like to cook weekly. It’s quick, cheap, and healthy. Well turkey patties is one of mine. They are so versatile and make the best leftovers!
Turkey is an excellent source of protein, and a good source of a source of iron, zinc, potassium and phosphorus. It also contains vitamin B3 and B6, essential for the body’s energy production and selenium, which acts like an antioxidant and is beneficial for thyroid hormone metabolism.
Serves: 4 to 6
Prep time: 15 minutes Cook time: 15 minutes
Total Time: 30 minutes
1kg turkey mince
1 carrot, grated
1 zucchini, grated
1 tbsp continental parsley, roughly chopped
½ spanish onion, finely diced
1 tsp sweet or hot paprika
½ tsp mixed spice
1 tsp salt & pepper
2 tsp olive oil
½ lemon juiced (optional)
Add all the ingredients for the patties to a mixing bowl and use your hands to combine the mixture, roll into approximately 15 medium patties.
Place a medium to large non-stick pan on low to medium heat. Evenly scatter the patties around the pan (try not to over pack the pan) and cook for 5 to 10 minute on each side.
Once the patties are cooked through, remove from the pan.
Evenly pour the lemon juice on the patties.*
Serve with homemade chips and a crisp salad!
* Note: Adding lemon juice to the patties can help enhance the absorption of minerals such as iron)
Leftover idea: If there are any left, take them to work and make a turkey patty sandwich on a soft rye with hummus, baby spinach, avocado, cucumber, tomato and shredded carrot!