Pan-fried herbed turkey patties + a warm salad of roasted potatoes, kale, olives and almonds + saucy burst cherry tomatoes + creamy, tangy crunchy tzatziki sauce (cucumber yogurt sauce). This one hits all the spots!
Ingredient highlight
The mighty potato! Most of the the nutrient content is in the skins, so keep those skins on if you can. Potatoes are an excellent source of potassium, vitamin B6, vitamin C, niacin, and fiber. They contain lysine, an essential amino acid that you often can’t find in grains.
Servings 4 People
Prep Time 20 minutes 
Cook Time 20 minutes Ingredients
For the salad:
- 1 ½ lbs yellow or red potatoes (about 5), cut into ½-inch cubes
- 1 pint cherry tomatoes
- 4 tbsp olive oil divided
- 1 tsp salt divided
- ½ tsp black pepper
- 2 cups loosely packed thinly sliced kale (lacinato kale is best!)
- ½ cup chopped green olives (castelvetrano are best)
- 2 tbsp red wine vinegar (or use apple cider vinegar)
- ½ tsp black pepper
- ½ cup chopped toasted almonds or walnuts
For the turkey patties*:
- 1 lb ground dark meat turkey
- 1 egg
- ½ cup chopped dill (or sub parsley), plus more for garnish
- ¾ tsp salt
- ½ tsp ground cumin
- ½ tsp black pepper
- ¼ tsp red pepper flakes, optionalOil, for frying
For the tzatziki sauce:
- ¾ cup plain whole milk yogurt
- 1 small cucumber, peeled, roughly chopped about 1 cup
- 1 tbsp lemon juice
- ½ tsp salt
- ½ tsp black pepper
- *You can also bake the turkey patties in a 400F oven for 15-20 minutes, but they won’t brown or be AS delicious.
Instructions
- Preheat the oven to 450F or 425F convection (use convection if you can). Line a rimmed baking sheet with parchment paper.
- Add the potatoes to half of the baking sheet and tomatoes to the other half. Drizzle potatoes with 2 tbsp olive oil and ¾ tsp salt and the tomatoes with 1 tablespoon olive oil and ¼ teaspoon salt. Toss each separately to coat. Bake for 20 minutes, or until potatoes are browned in spots and cooked through and tomatoes have burst open and slightly charred on top.
- Add all turkey patty ingredients to a medium bowl and use your hands to mix thoroughly. Form into small patties (I used a small cookie scoop, but you can also just use a heaping tablespoon).
- Line a large plate or baking sheet with paper towel. In a large skillet over medium-high heat, add about 1 tablespoon oil. Once the oil is hot and shimmering, add patties to the pan and press down gently. Cook for 2-3 minutes on each side, or until browned and cooked through. Transfer the patties to the prepared plate or baking sheet. Wipe out the skillet and repeat with remaining patties.
- Make the tzatziki sauce by mixing together the yogurt, cucumber, lemon juice, salt and pepper.
- Add potatoes, kale, and olives to a large bowl and toss with vinegar, remaining 1 tablespoon oil, and pepper.
- Serve patties with the warm roasted potatoes salad, burst tomatoes, and tzatziki sauce. Top with toasted nuts and chopped dill or parsley.
Items you can prep ahead (optional)
- Make turkey patties
- Make tzatziki sauce
- Roast potatos/tomatoes
- Slice kale
Substitutions
- To make vegetarian, substitute chickpeas for the turkey patties. Or make these Chickpea Beet Patties instead.
- To make vegan, use chickpeas in place of turkey patties and make a Lemon Tahini Sauce instead of tzatziki
- I like to use ground turkey thigh (dark meat), but if you can’t find that then any ground turkey will work. You could also substitute lamb (SO good) or beef.
- Don’t like olives? Use crumbled feta instead (we just need something salty and briney!)
- You can use any root vegetable in place of the potatoes: sweet potatoes, beets, parsnips, squash.
Storage
-
Store leftover turkey patties, tzatziki, roasted potato kale salad, and burst tomatoes separately in airtight containers in the fridge.
- Turkey patties: up to 3 days in the fridge, up to 1 month in the freezer
- Roasted potato kale salad: up to 4 days
- Tzatziki: up to 5 days
Leftovers + Repurposing
- Eat this meal exactly as is the next day by reheating the turkey patties, potato kale salad, and tomatoes. Serve with tzatziki, more fresh herbs, and a squeeze of lemon if you’d like.
- Reheat the potato kale salad in a skillet and crack some eggs on top. Cook, covered, until eggs are cooked through. Top with your favorite hot sauce, salt, and pepper .
