Mini Spicy Creole Turkey Patties with Creole Yogurt

May 31, 2016
0 Ratings
Photo by Brussels Sprouts for Breakfast
  • Makes makes 4 servings
Author Notes

So for this recipe, it's a definite weeknight meal, a meal to keep the kids happy, or just something to serve as a fun appetizer for a party. It all comes together in under 30 minutes, so give it a shot! —Brussels Sprouts for Breakfast

What You'll Need
  • for the turkey patties:
  • 1 pound ground turkey (dark, light or mix)
  • 2 stalks celery (diced finely)
  • 4 green onions (diced finely)
  • 4 cloves garlic (minced)
  • 2 eggs (whisked)
  • 3/4 cup panko bread crumbs
  • 1 tablespoon Creole spice mix
  • 1/2 teaspoon cayenne pepper
  • 1 tablespoon Dijon mustard
  • salt & pepper
  • olive oil
  • for the Creole Yogurt:
  • 3/4 cup plain Greek yogurt
  • 1/2 lemon (juice)
  • 1 teaspoon Creole spice mix
  • 1 tablespoon green onion (just the greens)
  • 1 pinch salt
  1. Heat a large saute pan over medium heat. Add celery, onion, salt and pepper and cook for 5 minutes, until soft. Transfer to a mixing bowl to cool.
  2. As mixture cools, mix together the Creole yogurt in a small bowl. Mix yogurt, lemon juice, Creole spice mix, salt and green onion. Set aside until ready to serve.
  3. Add remaining ingredients to mixing bowl with celery, onion and garlic (ground turkey, 2 eggs, panko, Creole spice mix, cayenne, Dijon, salt, pepper, and a splash of olive oil). Mix with your hands until it all comes together in one sticky ball. Form mini patties into about 2 inch circles until all the meat mixture is pattied. It should make around 15 patties.
  4. In the same large sauce pan, add a couple tbsp of olive oil and heat over medium high heat. Add 1/2 the patties -- that's probably all that will fit. Cook on 1 side until golden brown, about 4 minutes. Flip and cook for another 3 minutes. Remove from heat, and add remaining patties to the pan, adding additional olive oil if needed.
  5. Once all patties are cooked, serve with Creole yogurt and chopped green onions.

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