Mini Turkey and Sweet Potato Patties

Soft, lightly spiced patties that hold together beautifully and fit perfectly in little hands. Ground turkey and mashed sweet potato bind into tender rounds with a hint of cinnamon warmth. Pan-fry them until golden on the outside, and they stay moist and easy to chew inside. Great for practising the pincer grasp, and they freeze well for quick meals later.

By TasteBuds

Recipe details

Yield
makes about 12 mini patties (serves 3–4 toddlers)
Prep time
15 minutes
Cook time
15 minutes
Total time
30 minutes

Ingredients

  • 1 medium sweet potato, peeled and cut into 1-inch chunks
  • 12 oz ground turkey (93% lean works well)
  • ¼ tsp ground cinnamon
  • ⅛ tsp garlic powder (optional, a very gentle hint)
  • 2 tbsp olive oil (for pan-frying)

Instructions

  1. Peel and cut 1 medium sweet potato (8 oz / 225 g) into 1-inch chunks.
  2. Steam the sweet potato chunks until very tender, about 12 minutes. You should be able to pierce them easily with a fork.
  3. Transfer the steamed sweet potato to a large mixing bowl and mash until smooth with a potato masher or fork. Let it cool for 5 minutes so it does not cook the turkey when you mix.
  4. Add 12 oz (340 g) ground turkey, ¼ tsp (1 g) ground cinnamon, and ⅛ tsp (0.5 g) garlic powder (if using) to the bowl with the mashed sweet potato. Mix gently with your hands or a spoon until just combined. Do not overwork it or the patties will be dense.
  5. Scoop about 2 tablespoons of the mixture and shape it into a round patty about 2 inches across and ½ inch thick. Repeat until you have about 12 mini patties. If the mixture is sticky, lightly wet your hands.
  6. Heat 2 tbsp (30 ml) olive oil in a large nonstick skillet over medium heat until it shimmers.
  7. Working in batches if needed, place the patties in the skillet without crowding. Cook until the bottoms are golden brown and hold together when you gently lift an edge, about 4 minutes.
  8. Flip each patty carefully with a spatula and cook the second side until golden and cooked through, another 3 to 4 minutes. The internal temperature should reach 165°F (74°C).
  9. Transfer the cooked patties to a plate lined with paper towels to drain any excess oil. Let them cool for a few minutes before serving to little ones.