turkey patties with tomato basil mayonnaise
On the menu tonight are some turkey patties inspired by the hot chicken cakes Nigel Slater made on Simple Suppers a couple of weeks back. His chicken patties were served as lettuce wraps which I am also doing with my turkey ones, but I’m jazzing them up with a tomato and basil mayonnaise. A great quick weekday meal with bright, fresh flavours.
Turkey and Bacon Patties with Tomato Basil Mayonnaise
500g minced turkey
6 rashers streaky bacon bacon, finely chopped
3 slices white bread, blitzed into breadcrumbs
1 tbsp chopped thyme, leaves only
4 tbsp freshly grated parmesan
1 lemon, zest and juice
1/2 cup mayonnaise
1 tomato, deseeded and chopped
handful basil leaves, chopped
salt and freshly ground black pepper
2 tbsp olive oil
1 round lettuce
Mix the breadcrumbs, turkey mince, bacon, lemon juice, lemon zest, thyme and parmesan in a large bowl. Season generously with black pepper and a little salt. Mix everything with your hands until well combined. Take small handfuls of the mixture and shape into balls.
Heat the olive oil in a medium saucepan then pop in the turkey balls pressing down with a spatula to form patties – don’t overfill the pan, you will need to do them in batches. Cook for 3 minutes, then flip over and cook for a further 2 minutes until crisp and golden on both sides. Turn the heat down to low and leave to cook for another 5-6 minutes until cooked through. Do not turn too many times or it won’t get nice and crusty on the outside. Repeat with the remaining turkey balls.
While the patties are cooking, roughly blitz the tomatoes, basil and mayonnaise in a blender or food processor.
Serve while still warm, wrapped in lettuce leaves and smothered in tomato basil mayonnaise.