Turkey and Vegetable Patties (Turkey Rissoles)

Round white plate with Turkey Patties and a green salad on the side, with some serving utensils resting on the plate.

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.

Course Dinner, Lunch, Main Course

Cuisine International

Prep Time 20

Cook Time 15

Total Time 35

Servings patties

Calories 77kcal

Author Alexandra Cook - It's Not Complicated Recipes

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