Until Little X was diagnosed with an egg allergy last week, my muffin tin was my trusty friend when it came to making meals for her. I was able to quickly knock up a batch of bite-size omelettes, meat loaves or a whole host of other egg-laden goodies that could be frozen for the week’s lunches. But the muffin tin has been relegated for a while until I find an alternative to omelettes and figure out the best way to bind meat loaves together without egg.
Instead, I’ve been making a lot of patties and mini burger style meals. They’re great as they’re still bite-size and X seems to love ripping into them (as of today she now has 6 teeth – she’s only 8 months!). These turkey patties are her favourite so far.
Unfortunately patties, take a bit longer to make than the good ol’ muffin tin creations because they need to be shaped and fried. As I was a bit short if time when I made mine, I decided to get out my largest pan – my paella pan – to fry them all at once. The pan is huge but got the job done nice and quickly before X woke up from her nap!
Makes approx. 16
500g turkey mince
50g fresh breadcrumbs
Zest and juice of a lemon
2 tbsp oil for frying
1. Place all the ingredients in a bowl, roll up your sleeves and use your hands to mix together all the ingredients.
2. Once mixed, separate the mixture into 16 portions and shape into patties.
3. Heat the oil in a frying pan – or a larger pan if you like! – and fry the patties on each side for 3-4 minutes. Check the patties are cooked by cutting into one of them. They should be firm and nicely cooked all the way through. Place on a plate lined with kitchen roll to absorb the excess oil and leave to cool slightly before serving. Can be served hot or cold.