Soft turkey patties for baby made with ground turkey and soft avocado, no bread or flour needed. These turkey avocado patties are perfect for babies 6-7 months and up, baby led weaning (as finger food) including toddlers and older kids. Make these mini patties without egg and breadcrumbs serve them with any vegetable puree. Great for kid’s school lunch box too.
1lbground turkey (use thigh meat and preferably organic.)
1largeavocado (ripe soft avocado, diced.)
1mediumonion(diced for flavor (onion powder also works).)
1largeegg(see notes below for egg free version.)
3/4tspcoriander (seed, ground)
1/3tspsea salt + 1/4 tsp black pepper( for babies older than 12 months)
fat for frying(oil, ghee butter or animal fat )
Prepare The Ingredients
Dice the onion, the avocado and mince the garlic.
Mix the ground turkey meat, the raw egg, avocado, onion, garlic, lemon juice and seasonings.
Form Mini Patties
Take about 1/2 tablespoon of mixture and form a ball, flatten in your palm or with a spatula. Be sure they are uniformly flat so they cook inside well at the same rate.
Fry The Turkey Patties
In a preheated skillet (make sure the pan and oil is hot enough, the fritters should sizzle when dropped in. Not too hot though, you need them to cook inside too.) Place the patties in the skillet and cook until the underside is nicely golden brown, about 2-3 minutes. Flip and cook on the other side. Continue cooking, adding more oil if needed.
Recipe Tips and Substitutions
Egg free – add about 2 tablespoons of flour instead. Or you can omit them entirely. The turkey patties will have a tougher texture but it’s totally doable.
Add flavor:add cheese, herbs, and other vegetables.
No ground turkey – use ground chicken instead.
Oven Baked Patties: preheat the oven at 400 F. Bake the mini patties on a baking sheet covered with parchment paper (uncovered) for about 18-20 minutes, or until the middle is cooked through.
Store leftovers for 3-5 days in the refrigerator (closed container).
Make Ahead: form the patties, place them on parchment paper covered cookie sheet. Freeze them raw. Once frozen transfer them in a plastic bag and keep frozen for up to 3-4 months.
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