Turkey Patties with Dijon Potato Salad
- 20 mintotal time
- $2.44£1.13a serving
- 427371calories
- 3235 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.
Thyme and mustard turkey patties from the air fryer, with warm baby potatoes and peas in a Dijon dressing.
Ingredients
Serves 4.
- 1 lb baby potatoes, small ones
- 1 lb ground turkey
- 1 large egg
- 1 garlic clove, finely grated
- 1½ cups frozen peas
- ¼ bunch parsley, chopped
- 1½ tbsp Dijon mustard
- ½ tsp dried thyme
- ½ tsp dried oregano
- 3 tbsp olive oil
- 1 tbsp apple cider vinegar
- salt, to taste
- black pepper, to taste
Contains: egg, mustard, sulfites. Always read the labels if you cook for someone with an allergy.
Method
- Prick the baby potatoes, put them in a microwave-safe bowl with 2 tablespoons of water, cover and microwave on high for 10 minutes, until a knife slides in easily. Heat the air fryer to 400°F and put the kettle on.
- Mix the ground turkey with the eggs, the garlic, 2 teaspoons of the Dijon mustard, the dried thyme, dried oregano, ½ teaspoon of salt and plenty of black pepper. Shape into 8 small patties and lay them in the basket in a single layer (a standard family-size basket holds them in one layer; if yours is smaller, use the oven method below), then wash your hands in hot, soapy water.
- Brush the patties with 1 teaspoon of the olive oil and air-fry for 10–12 minutes, turning halfway with a spatula, until golden and cooked through with no pink inside (165°F).
- Meanwhile, cook the peas in a saucepan of just-boiled water for 3 minutes until steaming hot, then drain. Whisk the rest of the oil and mustard with the apple cider vinegar and a pinch of salt.
- Halve the potatoes and toss them warm with the peas, the dressing and the parsley. Wash the spatula before using it to serve. Serve with the patties.
Leftovers: The patties keep in the fridge for 2 days; reheat until piping hot. The potato salad keeps 2 days and is good cold.
Ingredients
Serves 4.
- 500 g baby new potatoes, small ones
- 500 g turkey mince
- 1 egg
- 1 garlic clove, finely grated
- 200 g frozen peas
- ¼ bunch parsley, chopped
- 1½ tbsp Dijon mustard
- ½ tsp dried thyme
- ½ tsp dried oregano
- 3 tbsp olive oil
- 1 tbsp cider or white wine vinegar
- salt, to taste
- black pepper, to taste
Contains: egg, mustard, sulphites. Always read the labels if you cook for someone with an allergy.
Method
- Prick the baby new potatoes, put them in a microwave-safe bowl with 2 tablespoons of water, cover and microwave on high for 10 minutes, until a knife slides in easily. Heat the air fryer to 200°C and put the kettle on.
- Mix the turkey mince with the eggs, the garlic, 2 teaspoons of the Dijon mustard, the dried thyme, dried oregano, ½ teaspoon of salt and plenty of black pepper. Shape into 8 small patties and lay them in the basket in a single layer (a standard family-size basket holds them in one layer; if yours is smaller, use the oven method below), then wash your hands in hot, soapy water.
- Brush the patties with 1 teaspoon of the olive oil and air-fry for 10–12 minutes, turning halfway with a spatula, until golden and cooked through with no pink inside (74°C).
- Meanwhile, cook the peas in a saucepan of just-boiled water for 3 minutes until steaming hot, then drain. Whisk the rest of the oil and mustard with the cider or white wine vinegar and a pinch of salt.
- Halve the potatoes and toss them warm with the peas, the dressing and the parsley. Wash the spatula before using it to serve. Serve with the patties.
Leftovers: The patties keep in the fridge for 2 days; reheat until piping hot. The potato salad keeps 2 days and is good cold.
Nutrition per serving
| Calories | 427 |
|---|---|
| Protein | 32 g |
| Carbohydrate | 28 g |
| Fat | 22 g |
| Fiber | 5 g |
| Sodium | 238 mg |
| Calories | 371 |
|---|---|
| Protein | 35 g |
| Carbohydrate | 27 g |
| Fat | 14 g |
| Fibre | 5 g |
| Sodium | 296 mg |
Worked out from the ingredients, 337 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 $2.44 a serving in the US (range $1.87–$3.24) and £1.13 in the UK (range £0.86–£1.49). 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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