These are small ground turkey patties served over cheddar mashed potatoes — a straightforward weeknight plate that comes together in 30 minutes using one pan and a microwave. Ground turkey is leaner than beef, which means it needs a little help staying moist, and this recipe handles that by mixing in crumbled bread and milk before shaping. The result is a tender patty that doesn’t dry out, sitting on top of creamy, cheesy mash.
What makes this version work
Two things actually matter here. First, the bread-and-milk mixture in the patties — this is called a panade, and it keeps ground turkey from turning dense and dry as it cooks. Ground turkey has very little fat compared to beef or pork, so without something to hold moisture, it goes rubbery fast. Second, flattening the patties thin before they hit the pan matters more than it sounds. Thin patties cook through quickly and evenly, which is important because ground turkey must reach an internal temperature of 165°F (74°C) — never serve it pink. A thicker patty risks a browned outside and an undercooked center. Keep them small and flat and you won’t have that problem.
Shopping notes
- Ground turkey: Packages labeled “ground turkey” often include skin and dark meat, which adds fat and flavor — that’s fine here. Pure ground turkey breast is leaner and more prone to drying out, so it’s not the better choice for this recipe.
- Whole wheat bread: Any sturdy sandwich bread works. Skip soft white bread — it turns gummy. Let the slices go slightly stale first if you have time; they crumble more cleanly into the mix.
- Cheddar cheese: Sharp cheddar gives the mash more flavor than mild. Pre-shredded works, but block cheese you grate yourself melts more smoothly because it has no anti-caking coating.
Common problems and fixes
- Patties fall apart in the pan: The mix is too wet or the patties weren’t chilled before cooking. Refrigerate the shaped patties for 15 minutes before sautéing — they’ll hold together much better.
- Patties stick to the pan: The oil wasn’t hot enough before you added them. Let the olive oil heat until it shimmers, then add the patties and don’t move them for at least 90 seconds. They release naturally once a crust forms.
- Mash turns gluey: Overworking the potato after it’s cooked activates starch and makes it paste-like. Mash just until smooth and stop — skip the extra minute of stirring.
- Patties are cooked outside but raw inside: They were shaped too thick. Flatten them to about half an inch. If you’re unsure, use an instant-read thermometer — 165°F (74°C) at the center is the target. Skip the guesswork on poultry.
- Mash is too stiff: The potatoes absorbed the milk during microwaving. Add the remaining butter and a splash more milk after mashing and stir briefly to loosen it up.
Keeping and reheating
Store patties and mash separately in airtight containers in the fridge for up to 3 days. Reheat patties in a dry skillet over medium-low heat for 2–3 minutes per side — this keeps the outside from going soggy, which happens in the microwave. The mash reheats fine in the microwave with a splash of milk stirred in to bring back the texture; 60–90 seconds on high, stir, then another 30 seconds if needed. For freezing, the patties freeze well for up to 2 months — lay them flat on a tray to freeze solid before bagging so they don’t stick together. The mash can be frozen but the texture softens after thawing, so fresh is better if you have the time.
Cheesy Cheddar Mashed Potatoes With Flavoured Turkey Patties
Ingredients
Mashed Potatoes Ingredients
2 medium potatoes
1 stick butter
1 cup cheddar cheese
1 pinch salt
1 pinch ground black pepper
¼ cup milk
Meatballs Ingredients
200 grams ground turkey (minced turkey)
1 cup bread - whole wheat, crumbled- ½ cup whole milk
Instructions
Mashed Potatoes Instructions
- Peel the two potatoes and cut them into little cubes. Pop them in the microwave in a container with a lid adding a dash of milk. Heat for 8 minutes at a high setting.
- Once the potatoes are soft, mash them to the desired consistency, adding cheese, salt and pepper.
Turkey Patties Instructions
- Add the ingredients to a bowl, and make tiny patties and flatten.
- Sautee over a pan for 4 minutes, until brown adding olive oil.
- Serve on a plate, place patties first, then layer with mashed potatoes.
Nutrition
Your questions, answered
Can I use ground chicken instead of ground turkey?
Yes, ground chicken works as a direct swap in the same quantities. It has a similar fat content and the same food safety rule applies — cook it to 165°F (74°C) internal temperature before serving.
How do I know when the turkey patties are fully cooked without a thermometer?
Cut one patty open at the thickest point — the meat should be completely white or light gray all the way through with no pink. Clear juices are a good sign, but color is the more reliable check when you don’t have a thermometer handy.
Can I mix the turkey patty ingredients ahead of time?
Yes, you can mix and shape the patties up to 24 hours in advance and keep them covered in the fridge. This actually helps them hold together better when they hit the pan.
What to cook next
- Golden Turkey Empanadas
- Bolivian Silpancho Beef Patties
- Chicken Macadamia Sausage Rolls
- Kumara Beef Hash Cakes
