These turkey patties are very flexible: you can just serve them as is with mash and two veg, or use them as burger patties.
Even though they are made with a lean meat, they are very juicy owing to the mushroom in them and the hot air method of frying used.
But anyway, jaw-jawing later: first the recipe.
Serving size: 1 patty
- Wash the mushrooms, shake the water off, pop into food processor bowl and purée.
- Add to the food processor bowl all the seasoning items from the Maggi down to the black pepper, and whiz for another minute.
- Take out, transfer to a large bowl, add the ground turkey and mix well with your hands (don't purée this mixture in the food processor whatever you do or it will make the meat tough.)
- Divide the mixture into five and form into five patties. With your thumb, put an indent in the centre of each one to prevent the patties bunching up in the middle.
- Spray with cooking spray both sides of the patties.
- Place in basket of hot air fryer. Don't stack them; it is okay if sides touch. Put basket in machine, put temperature to 160 (320 F) and cook for 10 minutes for medium (or longer to desired degree of doneness.) There is no need to turn the patties.
- Serve hot.
Instead of Maggi, you could try 1 Worcestershire sauce.
Instead of turkey, you could use ground chicken. Or try lean ground pork, lean ground beef, etc.
The recipe is easily doubled or tripled; just cook in batches and keep previous batches on a plate covered with tin foil or a microwave cover.
If you use a pound (450g) of ground meat, then you will get 4 patties.
This recipe by the way, is totally healthy. It’s even low in sodium. But no one needs to know, I always say.
I just used regular white mushrooms. Okay, I prefer them a few days older when they have browned a bit and developed a bit of flavour.
A medium-sized regular mushroom is 30 g / 1 oz, so 6 of those is enough.
I puréed the mushroom to a moosh in the food processor.
If you don’t have access to a food processor, you could try just mincing the mushroom very finely with a chef’s knife.
I use an egg coral to form my meat patties into rounds. In fact, it probably gets used more for that than for cooking eggs with!
It’s pretty much the perfect with and thickness for patty rounds.
Don’t forget to press your thumb into the centre of each patty: that stops it from bunching up in the middle and becoming misshapen.
These are lovely with a bit of gravy on them; I’m lazy on a weeknight and just use Bisto Instant Turkey Gravy Granules that you just mix up with boiling water from the kettle you’re done.
Makes 5 patties. The odd numbered patty is great for someone’s lunch during the week!
Per patty there are 132 calories, OR 3 Weight Watchers PointsPlus® (7 points for 2 patties; there are 17 points in the entire recipe.)
* Nutrition info provided by http://caloriecount.about.com
* PointsPlus™ calculated by hotairfrying.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® registered trademark.
* Actifry™ is a registered trademark of SEB, France.
* AirFryer™ is a registered trademark of Philips, Netherlands.