Turkey Patties with Fried Egg Herb Mayo & Sourdough
rating (3 votes)
Turkey is a lean healthy meat that is great to eat anytime.
For the Patties
375-400g turkey thigh mince
1 small red onions
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
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.
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.
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.
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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