Turkey Cutlets for Breakfast
12 servings
60 minutes
Turkey patties for breakfast are a light and nutritious option inspired by American culinary traditions. Tender turkey fillet combined with the aroma of smoked paprika and carrots creates a harmony of flavors – light sweetness, spiciness, and soft texture. This recipe is perfect for those seeking a balance between richness and healthiness. The patties are airy due to the addition of soaked bread and yolks, while baking makes them less fatty. They can be served with eggs, greens, or a light sauce. It's a wonderful way to diversify the morning diet by adding flavor and sophistication without extra heaviness.
1
Chop the turkey fillet in a blender (add a little cold water to the meat for better consistency), do the same with the boiled carrot, but without water; you can also chop the carrot manually into nice small cubes.
- Turkey fillet: 500 g
- Carrot: 3 pieces
2
Soak the bread crumb in a small amount of milk, add pieces of dried paprika; if it's smoked, your patties will be priceless.
- Loaf: 3 pieces
- Milk: 70 ml
- Smoked paprika: 10 g
3
Now mix the minced meat with carrots, bread, and paprika, add the yolks, salt, ground pepper, and a pinch of oregano. Knead until homogeneous.
- Egg yolk: 2 pieces
- Sea salt: 0 g
- Ground black pepper: to taste
- Dried oregano: 0 g
4
Final step - preheat the oven to 180 degrees, line the baking sheet with parchment greased with olive oil.
- Olive oil: 30 ml
5
Pour cold water into a bowl and dip your hands before shaping each patty. Coat the prepared patties (they can be any shape, from classic elongated to round or even meatball-shaped) in flour, toss them from hand to hand, and place them on a baking sheet. Once everything is ready for the oven, lightly brush them with olive oil for a crust and juiciness. They will be in the oven for about 20-25 minutes.
- Wheat flour: 70 g
- Olive oil: 30 ml