Air Fryer Turkey Patties
Tender ground turkey patties with onion and oats. They come out firm, juicy, and with no excess oil.
- Time
- 30 min
- Serving
- 473 kcal
- Ingredients
- ≈ $2.49
- Protein
- 44 g
Ingredients
- 1 Ground turkeypack 500 g ≈ $5.50 200 g
- 2 Onions≈ $1.60 per kg 40 g
- 3 Rolled oatspack 400 g ≈ $2.60 20 g
- 4 Eggspack 10 pcs ≈ $1.93 0.5 pcs
- 5 Salt 2 g
- 6 Ground black pepper 1 g
- 7 Sunflower oil 5 ml
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Grate the onion2 on a fine grater or chop it very finely.
Mix the ground1 turkey, onion2, oats, egg, salt, and pepper, then let the mixture stand for 5 minutes so the oats can swell.
Shape 3 small patties with wet hands.
Brush the air fryer basket with oil and arrange the patties in a single layer.
Cook at 190 °C for 14–16 minutes, flipping after 8 minutes, until the surface is browned and the juices run clear when pierced.
Let the patties rest for 2 minutes before serving.
Tips
- Why it works
- Let the mince rest after mixing. The oats absorb the juice from the onion and egg, and the cutlets hold their shape without extra moisture.
- Substitutions
- Swap 20 g of oats for 20 g of breadcrumbs if you want them firmer. Swap sunflower oil for the same amount of olive oil.
- Common mistakes
- A common mistake is making the cutlets too thick. They are dark outside, but the juice is still cloudy when pierced after 16 minutes.
- Storing and reheating
- Keep cooked cutlets in the fridge for up to 3 days. Reheat in the air fryer for 4–5 minutes at 170 °C, or in a pan under a lid.
- Serve with
- Serve for dinner with buckwheat or mashed potatoes and sliced cucumber.
In short
- Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.
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