Turkey Patties with Fried Egg Herb Mayo & Sourdough

2.0/5 rating (3 votes)
  • Serves: 4
  • Prep Time: 20 mins
  • Ready in: 15 mins
  • Difficulty: Easy
  • Print Recipe:
Turkey Patties with Fried Egg Herb Mayo & Sourdough

Turkey is a lean healthy meat that is great to eat anytime.

Ingredients

  • For the Patties
  • 375-400g turkey thigh mince
  • 1 small red onions very finely chopped
  • 2 cloves garlic, crushed
  • 1 tbsp mayonnaise
  • 1 tbsp cornflour or arrowroot
  • salt & freshly milled black pepper
  • For the Sourdough
  • 2 tbsp any flour
  • 1 medium egg beaten
  • 1 tsp turmeric
  • 6 tbsp panko breadcrumbs
  • 4 slices thick cut sourdough
  • 2-3 tbsp any oil
  • For the Mayo
  • 350mls roughly, mayonnaise
  • 2 tsp fresh chilli roughly chopped
  • 2 tsp Dijon mustard
  • 2 large spring onions roughly chopped
  • 4 tbsp any fresh green herb such as basil, coriander, parsley
  • small handful fresh spinach leaves
  • 2 tbsp white wine vinegar
  • water
  • black pepper

Method

  • Place the mince, onions, garlic and mayonnaise into a mixing bowl and using the paddle attachment mix until nice and thick and pasty. This is really important.
  • Finally add the cornflour or arrowroot, salt and pepper and really mix well again.
  • Make 4 large patties roughly 2cm thick out of half of the mix and place in parchment.
  • Cover with cling film and chill well until needed.

 

  • Place the mayo, chilli, mustard, onions, herbs and spinach into a liquidiser.
  • Blitz with the vinegar and a little water until you have a thick, lovely green sauce.
  • Spoon into a bowl and season really well with black pepper.
  • Add the turmeric to the breadcrumbs and mix well.
  • Next dust the patties with a little flour then brush with beaten egg, then press on a few breadcrumbs.
  • Flip over and repeat the process, then chill well.
  • Heat the oil and gently fry the sourdough on both sides, then keep warm.
  • Add a little more oil and gently cook the patties for 4-5 minutes, then flip over and cook for a further 3-4 minutes, do not overcook. Keep warm.
  • Wipe out the pan, add a little more oil and cook 4 fried eggs adding a little salt and pepper.
  • Serve the patties on the sourdough, topped with a fried egg and a good spoon of herb mayo.
  • Serve with thin chips.

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Phil's Tips

  • Turkey dries out quickly, so don't overcook it.
  • If marinating turkey meat, put it in the fridge straight after you've finished, as it is highly sensitive to heat.
  • Store turkey separate from any gravy, stuffing or raw food.
  • Refrigerated turkey will keep for about one or two days. If it is already cooked, it will keep for about four days.

Pros

  • Turkey is a rich source of protein.
  • Skinless turkey is low in fat. White meat is lower in calories and has less fat than the dark meat. A typical turkey is about three quarters white meat.
  • Turkey meat is a source of iron, zinc, potassium and phosphorus.
  • It is also a source of vitamin B6 and niacin, which are both essential for the body's energy production.
  • Regular turkey consumption can help lower cholesterol levels. The meat is low-GI and can help keep insulin levels stable.
  • Turkey contains the amino acid tryptophan, which produces serotonin and plays an important role in strengthening the immune system.

Cons

  • Turkey can be high in sodium.
  • Some meat, particularly pre-packaged slices, can be processed and contain other substances.
  • Turkey skin is high in fat.

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