Mini Turkey and Sweet Potato Patties

Tender little patties that hold together beautifully in small hands. Ground turkey mixed with creamy mashed sweet potato and a whisper of cinnamon, pan-fried until the edges go golden and lacy. Naturally sweet, dairy-free, soy-free, and just the right size for practicing that pincer grasp. They freeze well, too, so you can make a big batch and pull out a few whenever you need them.

By TasteBuds

Recipe details

Yield
4 to 6 toddlers (makes about 16 mini patties)
Prep time
15 minutes
Cook time
12 minutes
Total time
25 minutes

Ingredients

  • 1 medium sweet potato, peeled and cubed
  • 1 lb ground turkey (preferably 93% lean)
  • ¼ tsp ground cinnamon
  • ¼ tsp fine sea salt (optional, adjust to your child's age and taste)
  • 1 to 2 tbsp neutral oil (such as avocado or grapeseed, for frying)

Instructions

  1. Peel and cube 1 medium sweet potato (about 200 g) into roughly 1-inch pieces.
  2. Bring a small pot of water to a boil. Add the cubed sweet potato and boil until fork-tender, about 8 to 10 minutes.
  3. Drain the sweet potato well and transfer to a large mixing bowl. Mash with a fork or potato masher until smooth and let cool for a couple of minutes so it is not steaming hot.
  4. Add 1 lb (450 g) ground turkey, ¼ tsp (1.25 ml) ground cinnamon, and ¼ tsp (1.25 ml) fine sea salt (if using) to the bowl with the mashed sweet potato. Mix gently with your hands or a fork until everything is evenly combined. The mixture will be a bit soft and sticky.
  5. Scoop out about 2 tablespoons of the turkey mixture and gently shape it into a small patty, roughly 2 inches across and ½ inch thick. Place on a parchment-lined plate. Repeat until all the mixture is used (you should get about 16 mini patties).
  6. Heat 1 tbsp (15 ml) neutral oil in a large nonstick skillet over medium heat. When the oil shimmers, add half the patties in a single layer, leaving space between each one.
  7. Cook undisturbed until the bottoms are golden brown and lightly crisp, about 3 to 4 minutes. Flip gently with a spatula and cook the other side until golden and cooked through (the internal temperature should reach 165°F / 74°C), another 3 to 4 minutes.
  8. Transfer the cooked patties to a clean plate. Add another 1 tbsp (15 ml) oil to the skillet if needed and repeat with the remaining patties.
  9. Let the patties cool for a few minutes until they are safe to handle and eat. Serve warm or at room temperature.