Solly's Blog
Pan-fried Greek turkey patties
Keto main + family starch · 4 servings · US measures · 30 min active per original four-serving batch
Pan-fried turkey-feta patties with cucumber salad and lemon yogurt.
Turn each batch once; cook every patty to 165°F.
The listed pan and basket capacity, cook times, and thermometer endpoint are for four servings.
Ingredients are scaled; keep food thickness, spacing, settings and safe endpoints fixed. Timings assume the four-serving batch and specified shortcuts. More food can require additional batches.
These newly designed recipes have not been cooked, tasted or stopwatch-tested. Nutrition is an ingredient estimate, not laboratory analysis. Sources support safety, labels or comparable methods; they do not validate this exact recipe.
Read left to right. Each merged cell acts on the ingredient rows feeding into it. Parallel branches stay separate until plating.
| Heat a 12-inch nonstick frying pan over medium heat. Cook four patties per batch. | |||
| If scaled egg is half an egg: beat one whole egg and weigh about 25 g. | |||
| Warm the family side per package near the end of cooking; serve separately. | |||
| Prepare cucumber and greens. | Plate two cooked turkey patties per serving with cold cucumber, greens and lemon-yogurt sauce. | ||
| Mix yogurt and lemon. | |||
| Mix turkey, egg, flax, feta and seasoning just until combined. Then: Form patties about 100 g each, 3¼ inches across and ¾ inch thick; about two per serving. | Divide oil between batches; add oil and four patties to the heated pan. Then: Pan-fry 5–6 min per side over medium heat until each patty reaches 165°F. Cook in batches of four. | ||
Ingredients
- 680g 93%-lean ground turkeyraw
- 50g Large eggas purchased · For fractional eggs, beat whole eggs and weigh 50 g per large-egg portion; half an egg is about 25 g.
- 14g Ground flaxseedground, not whole · Ground seed acts as a binder; whole seeds are not equivalent.
- 50g Crumbled fetaas sold · Cheese label and rennet vary.
- 1g Dried oregano
- 3g Garlic powder
- 2g Fine saltUse the proportional split described in the method.
- to taste Black pepper
- 5g Olive oilas purchased · Divide among batches.
- 300g Cucumberdiced
- 142g Salad greenswashed, ready to eat · Buy by scaled edible weight.
- 120g Plain strained Greek yogurtplain, strained · At least 9 g protein and no more than 4 g total carbs per 100 g.
- 15g Lemon juiceunsweetened
Separate family starch · 4 diners
240g Pita
ready to eat; warm briefly · One ready-to-eat 60 g pita per non-keto diner; warm briefly. Contains wheat; check package. Serve pita alongside both patties and salad.
Before you start
- Stovetop and 12-inch nonstick frying pan
- Instant-read thermometer
- Mixing bowl
Prepare cold sides first. Keep raw-poultry tools separate; use clean serving utensils. Probe more than one thick piece. A timer is not a doneness test.
Cook
- Prepare
Mix yogurt with lemon. Prepare cucumber and greens. Mix turkey, egg, flax, feta and seasoning just until combined. Form about two patties per serving about 100 g each, 3¼ inches across and ¾ inch thick.
- Pan-fry
Heat a 12-inch nonstick frying pan over medium heat. Divide the oil among batches. Add oil and up to four patties at a time. Cook 5–6 minutes per side, until every patty reaches 165°F. Repeat until all patties are cooked.
- Serve
Serve two patties per person with cucumber, greens and lemon yogurt. Serve the selected bread alongside.
Where your attention goes
- Prepare · 10–12 min
Mix sauce and form patties.
- Pan-fry two batches · 20–24 min
Turn once per batch and check each patty for 165°F.
- Serve · 2 min
Plate two patties with salad and yogurt.
Stages can overlap. Do not add every row as separate elapsed time. Safe endpoints and actual appliance behavior override the estimate.
Why this works
Ground flax binds the turkey; feta and lemon yogurt keep a lean patty from tasting flat.
- Mix turkey lightly to keep patties tender.
- Use a nonstick pan and divide the measured oil between batches.
Nutrition per serving
378 kcal · 40 g protein · 8 g total carbohydrate · 2 g fiber · 5 g net carbohydrate
- Vitamin B12
- 2.5 mcg · 105% DV
- Selenium
- 43 mcg · 79% DV
- Cholesterol
- 186 mg · 62% DV
- Niacin (B3)
- 9.7 mg · 61% DV
- Pantothenic acid (B5)
- 2.4 mg · 49% DV
- Zinc
- 5.4 mg · 49% DV
- Riboflavin (B2)
- 0.6 mg · 46% DV
- Vitamin B6
- 0.8 mg · 46% DV
- Vitamin K
- 51 mcg · 43% DV
- Phosphorus
- 491 mg · 39% DV
- Copper
- 0.3 mg · 33% DV
- Saturated fat
- 6.4 g · 32% DV
- Vitamin A
- 259 mcg RAE · 29% DV
- Total fat
- 21 g · 27% DV
- Choline
- 145 mg · 26% DV
- Thiamin (B1)
- 0.3 mg · 22% DV
- Folate
- 84 mcg DFE · 21% DV
- Sodium
- 439 mg · 19% DV
- Iron
- 3.2 mg · 18% DV
- Magnesium
- 73 mg · 17% DV
- Calcium
- 176 mg · 14% DV
- Potassium
- 672 mg · 14% DV
- Manganese
- 0.2 mg · 11% DV
- Vitamin C
- 5.2 mg · 6% DV
- Vitamin D
- 1 mcg · 5% DV
- Vitamin E
- 0.7 mg · 4% DV
Listed allergens: egg, milk, wheat. Check purchased labels and cross-contact.
First-cook checks
- Larger servings require more batches.
Leftovers
Refrigerate in shallow containers within two hours, or one hour above 90°F. Use within 3–4 days or freeze; reheat to 165°F. Keep cold greens and yogurt separate.
Sources
- USDA FoodData Central source data
https://fdc.nal.usda.gov/download-datasets/ - FoodSafety.gov safe minimum temperatures
https://www.foodsafety.gov/food-safety-charts/safe-minimum-internal-temperatures - USDA poultry handling guidance
https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/poultry/chicken-farm-table
Sources support safety, labels or comparable methods. They do not validate this exact newly designed recipe.