Spicy Turkey Breakfast Patties Recipe

Wake up your day with these flavorful spicy turkey breakfast patties made with ground turkey, fresh herbs, and spices. You will not only save on fat intake, you will also love the fresh, robust taste.

I like to make these in advance and freeze them so they are handy whenever I’m in the mood. Fry them up and blot them on paper towels. Place each patty in between sheets of waxed paper or plastic wrap. Pop them in a ziptop freezer bag, squeeze out all of the air, and freeze. Warm them in the microwave or toaster oven for a quick breakfast treat.

Plan ahead to refrigerate the mixture for 1 hour before cooking.

Spicy Turkey Breakfast Patties Recipe

1-1/4 pounds ground turkey
1/2 cup minced onion
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh parsley
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon dried thyme leaves
1/2 teaspoon ground ginger
1/2 teaspoon dried red pepper flakes, crushed
Freshly ground black pepper, to taste
2 tablespoons dried bread crumbs
1 large egg, lightly beaten
2 Tablespoons vegetable oil

Combine all the ingredients except the oil in a large mixing bowl, and stir well but do not overmix. Cover, and refrigerate for 1 hour.

Shape the turkey mixture into twelve patties about 2-1/2 inches in diameter.

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Heat the oil in a large skillet, and brown the patties, over medium heat, on both sides, about 2 minutes per side. Then reduce the heat to medium low, cover the skillet, and cook, turning the patties occasionally, until they are crisp and cooked through, about 6 minutes. (You may have to do this in two batches.) Serve immediately.

Yield: 12 patties

User Review: 5 out of 5
Old Family Favorite
Member bluejewel22 says:
“I have made these patties for years, my family LOVES them and they are great to make ahead and keep in refrigerator to ensure protein in the morning. I bring them when we go camping I make them everytime ground turkey goes on sale….they are the best…and healthy too!”

Recipe Source: “The New Basics Cookbook” by Sheila Lukins and Julee Rosso (Workman Publishing Company)
Reprinted with express permission.