Dairy-free baked turkey and zucchini patties

Grated zucchini keeps these baked turkey patties tender. Serve them with cucumber and dill for a simple dairy-free meal.

Serves: 4 | Preparation: 20 minutes | Cooking: 20–25 minutes

Ingredients

• 500 g plain turkey mince
• 160 g zucchini, coarsely grated
• 50 g beaten egg
• 35 g fine plain breadcrumbs
• 12 g fresh dill, chopped and divided
• 2 g fine salt
• 15 mL olive oil, divided
• 240 g cucumber, thinly sliced
• 15 mL lemon juice

Method

1. Preheat the oven to 210°C conventional or 190°C fan-forced. Line a large baking tray.
2. Squeeze excess liquid from the grated zucchini. Mix it gently with the turkey, egg, breadcrumbs, 8 g dill and salt. Form eight patties about 2 cm thick.
3. Place on the tray with space between them and brush with 10 mL oil. Bake for 20–25 minutes, turning halfway, until the centre of the thickest patty reaches at least 75°C on a clean food thermometer.
4. On a clean board, prepare the cucumber. Toss with the remaining 4 g dill, 5 mL oil and lemon juice. Serve two patties per person with the cucumber.

Dietary notes and swaps

Choose breadcrumbs and plain mince with ingredient lists suitable for your needs. The recipe contains egg and ordinary wheat breadcrumbs. For a gluten-free version, use labelled gluten-free breadcrumbs and prevent cross-contact. If lemon does not suit you, dress the cucumber with oil and dill.

Choose portions according to your tolerance. If you need a meal designed for a particular intolerance, explore our recipe collections. Our guide to dairy-free and lactose-free labels can help with packaged ingredients.

Storage

Keep the cucumber separate. Cool cooked patties promptly in a shallow container and refrigerate at 5°C or colder within 2 hours. Use within 2 days or freeze promptly. Reheat the patties to at least 75°C in the centre. See FSANZ food safety basics.