Tested till perfect Turkey Potato Patties
Turkey Potato Patties
Photography by Matthew Kimura

Turkey Potato Patties

This recipe is quick to put together if you have leftover mashed potatoes, but if you don't, follow the tip below. Serve with poached eggs and salsa or gravy, or vegetables.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: October 2006

Recipe4 out of 5 based on 9 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 1 1eggeggs
  • 1-1/2 cups 1-1/2cupsdiced cooked turkey
  • 1 cup 1cupmashed potatopotatoes
  • 1/4 cup 1/4cupdry bread crumbs
  • 1 1green oniongreen onions, finely chopped
  • 2 tbsp 2tbspfinely chopped fresh parsley
  • 2 tsp 2tspDijon mustard
  • 1/4 tsp 1/4tspdried thyme
  • 1/4 tsp 1/4tspdried sage
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 1 tbsp 1tbspvegetable oil
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In bowl, beat egg; mix in turkey, potatoes, bread crumbs, green onion, parsley, mustard, thyme, sage, salt and pepper. Form into eight 1/2-inch (1 cm) thick patties. (Make-ahead: Cover and refrigerate for up to 8 hours.)

In large nonstick skillet, heat oil over medium heat; fry patties, turning once and reducing temperature if browning too quickly, until crusty and golden, about 6 minutes.

Additional information :

Tip: To make mashed potatoes, cover and boil 2 potatoes, cubed and peeled, in salted water until tender, about 12 minutes. Drain and mash with potato masher.

Nutritional Information Per serving: about

cal 184 pro 14g total fat 7g sat. fat 1g
carb 16g fibre 1g chol 73mg sodium 401mg

% RDI:

calcium 4 iron 11 vit A 3 vit C 8
folate 8
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