Turkey Patties with Cabbage, Peas and Gravy
- 23 mintotal time
- $1.78£0.94a serving
- 369316calories
- 2933 gprotein
Serves 4; price is an estimate. Dinner Plan is a paid weekly plan for your household and budget. You see your week before you pay.
Thin, well-browned thyme and mustard turkey patties with soft buttered cabbage and peas and a quick pan gravy.
Ingredients
Serves 4.
- 11 oz green cabbage
- 1½ cups frozen peas
- 2 tbsp butter
- 1 lb ground turkey
- ½ tsp dried thyme
- ½ tsp garlic powder
- 1 tsp Dijon mustard
- 2 tbsp vegetable oil
- 1 vegetable bouillon cube
- 2 tsp cornstarch
- salt, to taste
- black pepper, to taste
Contains: milk, mustard, celery, sulfites. Check the label: wheat (gluten), egg, soy. Always read the labels if you cook for someone with an allergy.
Method
- Finely shred the green cabbage. Put it in a saucepan with the peas, half the butter, a pinch of salt and 3 tablespoons of water, cover and set aside.
- Mix the ground turkey with the dried thyme, garlic powder, Dijon mustard, salt and black pepper and roll into 8 balls on a plate. Wash your hands after handling the raw meat.
- Heat the vegetable oil in a large frying pan on medium-high heat and set the cabbage pan on medium heat. Using a spatula, put 4 balls in the frying pan and press each one flat with the spatula.
- Cook for 3 minutes until well browned, flip and cook for 2 minutes more, until cooked through with no pink inside (165°F). Using a clean spatula, lift onto a clean plate and keep warm, then repeat with the rest. Meanwhile, let the cabbage steam for 5–6 minutes, shaking the pan once, until tender and the peas are steaming hot.
- Crumble the bouillon cube into the frying pan, add 1 cup (240 ml) of water and the cornstarch mixed with 1 tablespoon of cold water, and bubble for 1–2 minutes, scraping up the browned bits, until thickened. Stir in the rest of the butter and serve over the patties with the cabbage and peas.
Leftovers: Fridge for 2 days; reheat until piping hot.
Ingredients
Serves 4.
- 300 g white cabbage
- 200 g frozen peas
- 30 g butter
- 500 g turkey mince
- ½ tsp dried thyme
- ½ tsp garlic granules
- 1 tsp Dijon mustard
- 2 tbsp vegetable oil
- 1 vegetable stock cube
- 2 tsp cornflour
- salt, to taste
- black pepper, to taste
Contains: milk, mustard, celery, sulphites. Check the label: gluten, egg, soya. Always read the labels if you cook for someone with an allergy.
Method
- Finely shred the white cabbage. Put it in a saucepan with the peas, half the butter, a pinch of salt and 3 tablespoons of water, cover and set aside.
- Mix the turkey mince with the dried thyme, garlic granules, Dijon mustard, salt and black pepper and roll into 8 balls on a plate. Wash your hands after handling the raw meat.
- Heat the vegetable oil in a large frying pan on medium-high heat and set the cabbage pan on medium heat. Using a spatula, put 4 balls in the frying pan and press each one flat with the spatula.
- Cook for 3 minutes until well browned, flip and cook for 2 minutes more, until cooked through with no pink inside (74°C). Using a clean spatula, lift onto a clean plate and keep warm, then repeat with the rest. Meanwhile, let the cabbage steam for 5–6 minutes, shaking the pan once, until tender and the peas are steaming hot.
- Crumble the stock cube into the frying pan, add 240 ml of water and the cornflour mixed with 1 tablespoon of cold water, and bubble for 1–2 minutes, scraping up the browned bits, until thickened. Stir in the rest of the butter and serve over the patties with the cabbage and peas.
Leftovers: Fridge for 2 days; reheat until piping hot.
Nutrition per serving
| Calories | 369 |
|---|---|
| Protein | 29 g |
| Carbohydrate | 13 g |
| Fat | 23 g |
| Fiber | 4 g |
| Sodium | 802 mg |
| Calories | 316 |
|---|---|
| Protein | 33 g |
| Carbohydrate | 11 g |
| Fat | 16 g |
| Fibre | 6 g |
| Sodium | 604 mg |
Worked out from the ingredients, 270 g a serving; optional extras and salt to taste aren't counted. US and UK values differ a little because each uses that country's food data and products. US values from USDA FoodData Central.UK values from McCance and Widdowson's Composition of Foods Integrated Dataset 2021, under the Open Government Licence v3.0.
What it costs
About $1.78 a serving in the US (range $1.36–$2.36) and £0.94 in the UK (range £0.72–£1.24). That's the share of each ingredient this recipe uses; basics like oil, salt and spices aren't counted.
Prices are estimates. Item prices come from public price data where available (US: Bureau of Labor Statistics and USDA; UK: Office for National Statistics). Where that data has no match, we use our own estimate. Ranges set using Open Prices data (Open Food Facts, ODbL). Prices as of October 2026. How we estimate
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