This easy recipe for Turkey and Vegetable Patties (Turkey Rissoles) is certain to become a family favourite. The patties are ideal for busy nights as they are quickly and easily made using simple ingredients. With a flavour-filled combination of lean turkey mince (ground turkey), vegetables and herbs, they will please even the fussiest eater. Serve them with salad or vegetables or more casually in a lettuce wrap or burger bun.
Why You'll Love This Recipe:
- Adding vegetables to the ground turkey means that the mixture goes further, and tastes fantastic!
- They are made from simple and readily available ingredients.
- Turkey mince (ground turkey) is a great source of lean protein.
- It is a great way to include extra vegetables in your meals.
- The grated vegetables add bulk to the patties, making the mince go further. The vegetables also make them lighter in texture, as well as adding moisture, flavour and nutrients.
- They are dairy-free. For a gluten-free option, just use the appropriate breadcrumbs.
- They are perfect for meal prep as you can make a batch and freeze some to have later.
- There are many ways to enjoy them. Some suggestions are shown below.
Recipe Inspiration: a delicious turkey version of my Chicken Rissoles. Whether you call them rissoles or patties, this is a nutritious, family friendly meal that you can have on the table quickly and with minimal effort.
Ingredients and Substitutions:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
- Turkey mince/ground turkey – we use lean turkey mince, a great protein that can be used in many ways.
- Garlic – we use fresh garlic clove as the flavour is superior to the jarred variety.
- Brown/yellow onion – this is the most popular onion, but you can use white onion if you prefer.
- Zucchini/courgette – adds moisture and flavour to the patties.
- Carrot – adds colour, flavour and nutrients.
- Flat-leaf parsley – this is our preference, as it has better flavour than the curly-leaf variety, but you can certainly use that as a substitute.
- Dried oregano - In this instance, I prefer to use the dried herb. The flavour is more subtle than the fresh herb and better complements the other ingredients without dominating them.
- Panko breadcrumbs - a Japanese-style breadcrumb. The method of processing produces flakes rather than crumbs. The flakes are larger than regular crumbs, with a light and airy texture that becomes crispy when cooked. You could use gluten-free breadcrumbs if required.
- Egg – I use a large free-range egg to help bind the ingredients together.
- Sea salt and freshly ground black pepper – for the best result, it is important to properly season your food.
- Extra virgin olive oil – for the best flavour and nutrition. Use the best olive oil that you have.
Variations:
Dried cranberries – for the festive season, these are a great addition to the Turkey Patties.
Dried oregano – fresh or dried thyme or rosemary are good alternatives.
Spice – if you like some heat in your food, add some dried chilli pepper flakes.
How To Make Turkey Rissoles:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
1 – Add your ingredients to a large bowl:
To begin, line a sheet pan with non-stick baking paper or cling wrap on which to place the uncooked patties.
Add the turkey mince (ground turkey) and the remaining ingredients in the recipe to a large bowl.
2 – Mix well:
Combine the turkey and seasonings until they are well mixed, but do not overwork.
3 – Shape into patties:
Divide the turkey mixture into 15, and carefully shape into patties about 1 ½ cm (⅗ inch) thick.
4 – Cook the patties:
Heat the olive oil in a large frying pan over medium-high heat, and gently add the patties.
To avoid crowding the pan, I cook four at a time. Cook for 3-4 minutes on each side, or until golden brown and cooked through.
Keep the cooked patties warm in the oven while cooking the remainder.
Hint: don't move the patties around too much - you want to create a sear on the outside before you turn them. If you turn them too soon, they may fall apart.
Tips for Success, Storage and FAQs:
The breadcrumbs are the answer so don’t skip this ingredient. Together with the egg, they bind the patties together and help them maintain their shape. Also, you should avoid moving the patties around the frying pan or turning them too often; ideally, turn them just once.
Yes, you can make them up to 24 hours ahead and store them, covered in the fridge.
You can, but you get the best result with shallow frying. When baked, the patties don’t get the colour that makes them visually attractive. If you prefer to bake them, put them on a baking tray which is lined with non-stick baking paper. Spray or brush them with olive oil, place into a 220 degrees C (430 F) oven and bake about 15 minutes or until the internal temperature reaches 74 Degrees C (165 F).
Store cooked patties in an airtight container in the fridge for up to 3 days.
Yes, you can. Wrap them individually in cling wrap so they don’t stick together and store them in the freezer in an airtight freezer-safe container for up to 3 months. Defrost them in the fridge before cooking.
According to the United States Department of Agriculture, the patties are cooked when a meat thermometer, inserted into the centre of the patty, reads 74 degrees C (165° F).
Top Tip:
Ensure that the patties are seasoned to your liking. To check, I like to cook up a small piece of the prepared mixture in a frying pan.
If you find that the turkey mixture sticks to your hands as you shape the patties, dampen your hands with water.
Serving Suggestions:
These quickly and easily made Turkey Patties are certain to become a regular addition to your meal planning. There are so many ways to enjoy them. Some suggestions are:
- Serve them hot or cold, with salad or vegetables.
- In a hamburger bun with mayo, pickles and lettuce.
- Serve alongside pasta, such as our Roasted Cherry Tomato Pasta.
- Tuck them in a lettuce wrap with other salad ingredients.
- Serve with an egg for a substantial breakfast.
- Make small meatballs and serve as an appetiser with a dipping sauce, such as our Sweet Chilli Sauce.
- They are delicious cold – perfect to pack in lunch boxes or use in a sandwich with mayo or relish.
You will find these versatile Turkey Patties a welcome addition to your meal plans. They are quick, easy, and family-friendly – so good!
Alex xx
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Turkey and Vegetable Patties (Turkey Rissoles)
Please note:
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results. All oven temperatures listed are for fan forced.
Ingredients
Turkey Patties:
- 500 g (1.1 lb) ground turkey mince See Note 1
- 1 clove garlic - minced
- 1 medium brown/yellow onion – finely chopped
- 1 medium zucchini – grated (approx. 145 g/5 oz)
- 1 medium carrot - peeled and grated (approx. 85 g/3 oz)
- 2 tablespoon flat-leaf parsley - finely chopped See Notes 2 and 3
- 1 teaspoon dried oregano
- 1 large egg - lightly beaten
- ⅔ cup (70 g) panko breadcrumbs
- sea salt and freshly ground black pepper - to taste See Note 4
For Cooking:
- 2-4 tablespoon extra virgin olive oil - more if needed See Note 5
Instructions
- Line a sheet pan with non-stick baking paper to place the shaped patties on.
- Add the turkey, vegetables and seasonings to a bowl, and mix well to combine.
- Divide the turkey mixture into 15 patties (approx. ¼ cup each), and carefully shape into patties about 1 ½ cm (½ inch) thick.I use slightly damp hands to prevent the mixture from sticking.
- Heat the olive oil in a large frying pan over medium-high heat, and gently add the patties.To avoid crowding the pan, and to make it easier to turn them, I cook four-six patties at a time.Cook for 3-4 minutes on each side, or until golden brown and cooked through.
- Remove from the frying pan, put on a plate and cover with foil to keep them warm while you cook the rest.Repeat with the remaining patties, adding more oil to the frying pan if necessary.
Video
Notes
- Ground turkey mince: my preference is for lean turkey mince.
- Parsley: I have used parsley, but you could substitute it with a teaspoon of finely chopped rosemary or thyme.
- Tablespoon: we use a standard Australian tablespoon which is 20 ml (4 teaspoons).
- Seasoning: adjust the seasoning to your liking – we recommend using freshly ground black pepper and sea salt flakes for the best flavour. A little red chilli pepper flakes are also a delicious addition if you like the heat. To test that the seasoning is to your liking, cook a little of the mixture separately before shaping the patties.
- Olive oil: add more olive oil if necessary to cook the second batch of patties.
- Storage: store cooked Turkey Patties in an airtight container in the fridge for up to 3 days. If you have some uncooked, use them the next day.
- Freezing: store the uncooked Turkey Patties in the freezer in an airtight freezer-safe container for up to 3 months. Defrost them in the fridge before cooking.
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
Laura K says
Super tasty. Made these to serve alongside your focaccia the other night. Served with chilli mayo and tomato salad. Love this easy recipe.
Alexandra Cook says
Yum! What a delicious way to enjoy these 🙂
Thanks for sharing! Alex xo
Alla says
Hi Alex,
please tell me which part of the turkey do you make minced meat from: breast or thigh?
Alexandra Cook says
Hi Alla!
I buy the mince from my butcher, and they use a combination.
Most commercial packets of minced turkey will be thigh/drumstick, unless specifically marked as turkey breast meat.
I prefer the thigh, as it has great flavour. I hope that helps! Thanks, Alex 🙂
Marie says
AMAZING! Made these for dinner and they turned out perfectly. The whole family devoured them. Thanks so much for the recipe.
Alexandra Cook says
Thank you, Marie!
I am so happy to hear this. Alex xo