This easy Turkey and Vegetable Patties (Turkey Rissoles) recipe is sure to become a family favourite. Quick to prepare with simple, everyday ingredients, these patties combine lean turkey mince (ground turkey) with grated vegetables and herbs for moist, flavourful results. Serve them with salad or steamed vegetables, tuck them into lettuce wraps or burger buns, or pack them cold for lunches.
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Why You’ll Love This Recipe:
- Grated vegetables stretch the turkey mixture further while adding moisture and nutrients.
- Made from simple, readily available ingredients.
- Turkey mince is a lean source of protein.
- A great way to add extra vegetables to meals.
- The vegetables keep the patties light in texture and full of flavour.
- Dairy-free; use gluten-free breadcrumbs for a gluten-free option.
- Freezable and ideal for meal prep—make a batch and save some for later.
- Versatile serving options: salads, wraps, buns or as a snack.
Recipe Inspiration: a turkey take on classic chicken rissoles. Whether you call them rissoles or patties, this dish is nutritious, family-friendly and quick to prepare.
Ingredients and Substitutions:
See the recipe card below for exact ingredient quantities and the full method.
- Turkey mince/ground turkey – lean mince works best.
- Garlic – use fresh for better flavour.
- Brown/yellow onion – finely chopped; white onion can be used instead.
- Zucchini/courgette – grated to add moisture.
- Carrot – grated for colour and nutrients.
- Flat-leaf parsley – finely chopped; curly parsley is an acceptable substitute.
- Dried oregano – a subtle dried herb that complements the mix; thyme or rosemary can be used instead.
- Panko breadcrumbs – light, flaky breadcrumbs; substitute gluten-free crumbs if needed.
- Egg – helps bind the mixture.
- Sea salt and freshly ground black pepper – season to taste.
- Extra virgin olive oil – for cooking; use a good-quality oil.
Variations:
Dried cranberries – a festive touch.
Herbs – swap oregano for thyme or rosemary.
Spice – add dried chilli flakes for heat.
How To Make Turkey Rissoles:
See the recipe card below for exact quantities and timings.
1 – Prepare and combine:
Line a sheet pan with non-stick baking paper. In a large bowl, add the turkey mince, grated vegetables, chopped onion, garlic, herbs, breadcrumbs, beaten egg and seasoning.
2 – Mix:
Gently combine the ingredients until evenly mixed. Avoid overworking the mixture to keep the patties tender.
3 – Shape into patties:
Divide the mixture into 15 portions (about 1/4 cup each) and shape into patties roughly 1½ cm (½ inch) thick. Dampen your hands if the mixture sticks.
4 – Cook:
Heat olive oil in a large frying pan over medium-high heat. Cook the patties in batches to avoid overcrowding—about 3–4 minutes per side—until golden and cooked through. Keep cooked patties warm in a low oven while you finish the rest.
Hint: let patties develop a sear before turning; moving them too soon can cause them to fall apart.
Tips for Success, Storage and FAQs:
Include the breadcrumbs and egg to bind the mixture. Avoid turning the patties too frequently while cooking; ideally flip them only once.
Yes. Prepare them up to 24 hours ahead and store covered in the fridge.
You can bake them, but pan-frying produces a better colour and sear. To bake, place on lined tray, brush with oil and bake at 220°C (430°F) for about 15 minutes or until the internal temperature reaches 74°C (165°F).
Store cooked patties in an airtight container in the fridge for up to 3 days.
Yes. Wrap each uncooked patty individually, place in a freezer-safe container and freeze for up to 3 months. Defrost in the fridge before cooking.
They are cooked when an internal thermometer reads 74°C (165°F).
Top Tip:
Season the mixture and cook a small test piece to check flavour before shaping the patties. If the mixture sticks to your hands, wet them slightly to make shaping easier.
Serving Suggestions:
These versatile patties can be enjoyed in many ways:
- Serve hot or cold with a side salad or steamed vegetables.
- Place in a hamburger bun with mayo, pickles and lettuce.
- Serve with pasta or grain salads.
- Tuck into lettuce wraps with fresh salad ingredients.
- Pair with a fried egg for a hearty breakfast.
- Make smaller meatballs to serve as an appetiser with a dipping sauce.
- Chilled patties are perfect for lunchboxes or sandwiches with mayo or relish.
Quick, easy and family-friendly, these Turkey Patties are a great addition to your meal plan.
Alex xx
More Delicious Recipes For You To Try:
-
Chicken Rissoles with Spinach and Feta
-
Tuna and Potato Patties
-
Mediterranean Chickpea Patties (Vegan and Gluten Free)
-
Chicken Patties
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Turkey and Vegetable Patties (Turkey Rissoles)
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Please note:
For accuracy, weigh ingredients when weights are provided. Oven temperatures are for fan-forced ovens.
Ingredients
Turkey Patties:
- 500 g (1.1 lb) ground turkey mince
- 1 clove garlic – minced
- 1 medium brown/yellow onion – finely chopped
- 1 medium zucchini – grated (approx. 145 g/5 oz)
- 1 medium carrot – peeled and grated (approx. 85 g/3 oz)
- 2 tablespoon flat-leaf parsley – finely chopped
- 1 teaspoon dried oregano
- 1 large egg – lightly beaten
- ⅔ cup (70 g) panko breadcrumbs
- sea salt and freshly ground black pepper – to taste
For Cooking:
- 2-4 tablespoon extra virgin olive oil – more if needed
Instructions
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Line a sheet pan with non-stick baking paper to place the shaped patties on.
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Add the turkey, vegetables and seasonings to a bowl, and mix well to combine.
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Divide the turkey mixture into 15 patties (approx. ¼ cup each), and carefully shape into patties about 1 ½ cm (½ inch) thick.
Use slightly damp hands to prevent sticking.
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Heat the olive oil in a large frying pan over medium-high heat, and gently add the patties. Cook in batches of four to six to avoid crowding, about 3–4 minutes per side, until golden and cooked through.
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Remove cooked patties and keep warm while you finish the rest, adding more oil to the pan if needed.
Video
Notes
- Ground turkey mince: lean turkey is preferred for this recipe.
- Parsley: parsley can be swapped for finely chopped rosemary or thyme.
- Tablespoon: a standard Australian tablespoon is 20 ml (4 teaspoons).
- Seasoning: taste and adjust seasoning. Freshly ground black pepper and sea salt are recommended; add chilli flakes for heat if desired.
- Olive oil: add more oil if needed when cooking additional batches.
- Storage: store cooked patties in an airtight container in the fridge for up to 3 days.
- Freezing: freeze uncooked patties in an airtight container for up to 3 months; defrost in the fridge before cooking.
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Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate and may vary depending on ingredient brands and measurements. For precise results, calculate nutrition using the specific ingredients you use.