Gary's Turkey Patties
Note: the onion is grated/not chopped or minced....perfect way to keep things moist......and......those onion haters probably will not detect it.
This is a great main course to include on a regular basis.
2 Tbspgrated onion (1/2 small)(include any resulting juice)
2 tspdijon mustard
3/4 tspkosher salt
1/4 tspblack pepper
1/2 tsppoultry seasoning
1 largeegg, beaten
2 Tbspmilk (a little more if too dry)
2/3 cplain dry breadcrumbs
1-1 1/4 lbground turkey
ALSO NEEDED FOR RECIPE
·flour for dredging
·cooking oil for frying
How to Make Gary's Turkey Patties
- Over a large bowl, grate the onion using a fine grater. Add all remaining ingredients, except turkey. Mix well with a large spoon
- Add turkey and mix well with a large metal spoon, but don't overwork it.
- Use a large spoon to portion 6-8 mounds of patty mix.
- Gently roll each portion in plain flour and transfer each patty to a sheet pan that is lined with waxed paper. Press down by hand to flatten.
- You can keep in fridge, lightly covered for two hours ahead of frying.
- Pour oil in a large fry pan to coat the bottom of the pan. Heat oil over med/hi heat. Do not heat to smoking point.
- Add Turkey Patties to the hot oil. Fry the patties turning once. Total time about 6-7 minutes. Time will vary based on size of patty and temp of oil. Do not overcook. The patty will be done when firm.
- Serve hot. Makes 6-8 patties. Serve plain or with mustard or sauce of choice. I like an Asian Sauce myself. Some like a little BBQ Sauce for dipping.