Healthy Lentil, Veggie, and Turkey Patties

These Lentil, Veggie, and Turkey Patties are a delicious way to pack nutrients into your meal while staying guilt-free! Oven-baked to perfection, they’re perfect for babies, kids, and adults alike—a wholesome twist for your table this Thanksgiving or any time. 🦃

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We're trying to eat healthier, so I want to incorporate more lentils and lean protein in our diet. I asked ChatGPT for a patty recipe:

Lentil and turkey patties. I don't want the turkey to be overpowering. I have zucchini and about 400 gr turkey

It replied:

Here’s a lentil and turkey patty recipe where the turkey is balanced with lentils and zucchini for a flavorful and moist result.

Lentil and Turkey Patties Recipe

Yield: About 20 small patties

Ingredients:

• 400 g ground turkey

• 1 cup cooked lentils, mashed (about 200 g)

• 1 medium zucchini, grated and squeezed to remove excess water

• 1 small onion, finely chopped

• 1 egg

• 2 tablespoons breadcrumbs (add more if mixture is too wet)

• 1 teaspoon garlic powder

• 1 teaspoon smoked paprika

• 1/2 teaspoon dried oregano (or fresh if preferred)

• 1/4 teaspoon black pepper

• 1/2 teaspoon salt (adjust to taste)

• Olive oil for frying

Instructions:

1. Prepare Lentils and Zucchini:

   • Mash the cooked lentils in a large bowl.

   • Grate the zucchini, squeeze out as much moisture as possible using a kitchen towel or your hands, and add to the lentils.

2. Mix the Ingredients:

   • Add the ground turkey, onion, egg, breadcrumbs, garlic powder, smoked paprika, oregano, black pepper, and salt.

   • Mix until everything is well combined, but avoid overmixing to keep the patties tender.

3. Shape the Patties:

   • Form the mixture into small patties, about 1/3 inch thick and 3 inches wide.

4. Cook the Patties:

   • Heat a nonstick skillet or frying pan over medium heat and add a drizzle of olive oil.

   • Fry the patties in batches for 3-4 minutes per side, or until golden brown and cooked through.

5. Serve:

   • Let the patties cool slightly and serve with your favorite dip or a side salad.

Would you like suggestions for a dipping sauce or adjustments?

Last time I made patties, a bit of carrot really made it look nicer and taste slightly sweet so I said:

I'm also going to grate a small carrot

ChatGPT was ok with that:

Great! Grating a small carrot will add a nice sweetness and moisture to the patties, balancing the flavors even further. Just mix it in along with the zucchini and other ingredients. You might want to check the moisture level of the mixture and add a little more breadcrumbs if it feels too wet from the carrot.

Let me know if you'd like any adjustments or suggestions for serving!

I also wanted to maintain smooth texture, and previous patties turned out really well so I said:

I'll saute the veggies, then blend them with the lentils in a hand blender. And I will bake the patties. I'll use ghee not oil. Please update recipe

It made the adjustments:

Here's the updated recipe using ghee for sautéing:

Lentil and Turkey Patties Recipe

Yield: About 20 small patties

Ingredients:

• 400 g ground turkey

• 1 cup cooked lentils, mashed (about 200 g)

• 1 medium zucchini, grated

• 1 small carrot, grated

• 1 small onion, chopped

• 1 egg

• 2 tablespoons breadcrumbs (add more if mixture is too wet)

• 1 teaspoon garlic powder

• 1 teaspoon smoked paprika

• 1/2 teaspoon dried oregano (or fresh if preferred)

• 1/4 teaspoon black pepper

• 1/2 teaspoon salt (adjust to taste)

• Ghee for sautéing

Instructions:

1. Sauté the Vegetables:

   • Heat a little ghee in a pan over medium heat.

   • Sauté the grated zucchini, grated carrot, and chopped onion until they are softened (about 5-7 minutes).

2. Blend the Veggies and Lentils:

   • Once the veggies are cooked, transfer them to a large bowl with the mashed lentils.

   • Use a hand blender to blend everything together until smooth, leaving some texture.

3. Mix the Ingredients:

   • Add the ground turkey, egg, breadcrumbs, garlic powder, smoked paprika, oregano, black pepper, and salt to the veggie-lentil mixture.

   • Mix until everything is well combined, but avoid overmixing.

4. Shape the Patties:

   • Form the mixture into small patties, about 1/3 inch thick and 3 inches wide.

5. Bake the Patties:

   • Preheat your oven to 375°F (190°C).

   • Place the patties on a baking sheet lined with parchment paper or a silicone mat.

   • Bake for 15-20 minutes, flipping halfway through, until golden brown and cooked through.

6. Serve:

   • Let the patties cool slightly and serve with a dipping sauce or a side salad.

Let me know if you'd like any other adjustments!

I also wanted no oregano, seemed like an overkill:

No oregano

It updated:

Here's the updated recipe without oregano:

Lentil and Turkey Patties Recipe

Yield: About 20 small patties

Ingredients:

• 400 g ground turkey

• 1 cup cooked lentils, mashed (about 200 g)

• 1 medium zucchini, grated

• 1 small carrot, grated

• 1 small onion, chopped

• 1 egg

• 2 tablespoons breadcrumbs (add more if mixture is too wet)

• 1 teaspoon garlic powder

• 1 teaspoon smoked paprika

• 1/4 teaspoon black pepper

• 1/2 teaspoon salt (adjust to taste)

• Ghee for sautéing

Instructions:

1. Sauté the Vegetables:

   • Heat a little ghee in a pan over medium heat.

   • Sauté the grated zucchini, grated carrot, and chopped onion until they are softened (about 5-7 minutes).

2. Blend the Veggies and Lentils:

   • Once the veggies are cooked, transfer them to a large bowl with the mashed lentils.

   • Use a hand blender to blend everything together until smooth, leaving some texture.

3. Mix the Ingredients:

   • Add the ground turkey, egg, breadcrumbs, garlic powder, smoked paprika, black pepper, and salt to the veggie-lentil mixture.

   • Mix until everything is well combined, but avoid overmixing.

4. Shape the Patties:

   • Form the mixture into small patties, about 1/3 inch thick and 3 inches wide.

5. Bake the Patties:

   • Preheat your oven to 375°F (190°C).

   • Place the patties on a baking sheet lined with parchment paper or a silicone mat.

   • Bake for 15-20 minutes, flipping halfway through, until golden brown and cooked through.

6. Serve:

   • Let the patties cool slightly and serve with a dipping sauce or a side salad.

Feel free to adjust any other flavors if needed!

I then wanted to refine, for best texture:

I want to fist saute the onion and get it slightly translucent and only then add the other veggies

That works, said ChatGPT:

Here's the updated recipe based on your preference to sauté the onion first:

Lentil and Turkey Patties Recipe

Yield: About 20 small patties

Ingredients:

• 400 g ground turkey

• 1 cup cooked lentils, mashed (about 200 g)

• 1 medium zucchini, grated

• 1 small carrot, grated

• 1 small onion, chopped

• 1 egg

• 2 tablespoons breadcrumbs (add more if mixture is too wet)

• 1 teaspoon garlic powder

• 1 teaspoon smoked paprika

• 1/4 teaspoon black pepper

• 1/2 teaspoon salt (adjust to taste)

• Ghee for sautéing

Instructions:

1. Sauté the Onion:

   • Heat a little ghee in a pan over medium heat.

   • Add the chopped onion and sauté until it becomes slightly translucent (about 4-5 minutes).

2. Add the Other Vegetables:

   • Add the grated zucchini and carrot to the pan with the onion.

   • Continue to sauté the mixture for another 5-7 minutes until the vegetables are softened.

3. Blend the Veggies and Lentils:

   • Transfer the sautéed vegetables to a large bowl with the mashed lentils.

   • Use a hand blender to blend everything together until smooth, leaving some texture.

4. Mix the Ingredients:

   • Add the ground turkey, egg, breadcrumbs, garlic powder, smoked paprika, black pepper, and salt to the veggie-lentil mixture.

   • Mix until everything is well combined, but avoid overmixing.

5. Shape the Patties:

   • Form the mixture into small patties, about 1/3 inch thick and 3 inches wide.

6. Bake the Patties:

   • Preheat your oven to 375°F (190°C).

   • Place the patties on a baking sheet lined with parchment paper or a silicone mat.

   • Bake for 15-20 minutes, flipping halfway through, until golden brown and cooked through.

7. Serve:

   • Let the patties cool slightly and serve with a dipping sauce or a side salad.

Let me know if you'd like further adjustments!

Then I thought, why do I need to mash the lentils separately? I asked:

Why do the lentils need to be mashed in advance? I'm going to blend them in with the other veggies anyway

It replied:

The lentils are typically mashed in advance to ensure a smoother texture and to help them blend better with the other ingredients. However, since you’re using a hand blender to blend the lentils with the vegetables, mashing them beforehand isn't strictly necessary.

You can skip the step of mashing the lentils if you're blending everything together after sautéing the vegetables. Just add the cooked lentils to the veggies and blend everything at once.

Here’s the updated instruction:

Updated Lentil and Turkey Patties Recipe

Instructions:

1. Sauté the Onion:

   • Heat a little ghee in a pan over medium heat.

   • Add the chopped onion and sauté until it becomes slightly translucent (about 4-5 minutes).

2. Add the Other Vegetables:

   • Add the grated zucchini and carrot to the pan with the onion.

   • Continue to sauté for another 5-7 minutes until the vegetables are softened.

3. Blend the Veggies and Lentils:

   • Transfer the sautéed vegetables and cooked lentils to a large bowl.

   • Use a hand blender to blend everything together until smooth, leaving some texture.

4. Mix the Ingredients:

   • Add the ground turkey, egg, breadcrumbs, garlic powder, smoked paprika, black pepper, and salt to the veggie-lentil mixture.

   • Mix until everything is well combined, but avoid overmixing.

5. Shape the Patties:

   • Form the mixture into small patties, about 1/3 inch thick and 3 inches wide.

6. Bake the Patties:

   • Preheat your oven to 375°F (190°C).

   • Place the patties on a baking sheet lined with parchment paper or a silicone mat.

   • Bake for 15-20 minutes, flipping halfway through, until golden brown and cooked through.

7. Serve:

   • Let the patties cool slightly and serve with a dipping sauce or a side salad.

This way, the blending process combines everything in one step!

Then I thought, they would look and feel fried with oil brushing. So I said:

I brushed them with melted ghee before putting in the oven

And it thought I'm super smart:

That’s a great idea! Brushing the patties with melted ghee before baking will help them turn golden and crisp up beautifully. Thanks for letting me know! Let me know if you need further tweaks or suggestions.

And here is the delicious and healthy outcome:

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Servings: 20 small patties

Calories per Serving: ~80 kcal

Total Time: 50 minutes

Healthy Lentil, Veggie, and Turkey Patties

Ingredients:

• 400 g ground turkey

• 1 cup cooked lentils (200 g)

• 1 medium zucchini, grated

• 1 small carrot, grated

• 1 small onion, chopped

• 1 egg

• 2 tablespoons breadcrumbs (add more if the mixture is too wet)

• 1 teaspoon garlic powder

• 1 teaspoon smoked paprika

• 1/4 teaspoon black pepper

• 1/2 teaspoon salt

• Ghee for sautéing and brushing

Instructions:

1. Sauté the Onion: Heat ghee in a pan over medium heat. Add chopped onion and sauté until translucent (about 4-5 minutes).

2. Add Other Vegetables: Add grated zucchini and carrot to the pan. Sauté for another 5-7 minutes until softened.

3. Blend Veggies and Lentils: Transfer the cooked lentils and sautéed vegetables to a large bowl. Use a hand blender to combine until mostly smooth, leaving some texture.

4. Mix in Other Ingredients: Add ground turkey, egg, breadcrumbs, garlic powder, smoked paprika, black pepper, and salt to the blended mixture. Mix well without overworking the mixture.

5. Shape the Patties: Form the mixture into 20 small patties, about 1/3 inch thick and 3 inches wide.

6. Bake the Patties: Preheat the oven to 375°F (190°C). Arrange the patties on a baking sheet lined with parchment paper. Brush them lightly with melted ghee.Bake for 15-20 minutes, flipping halfway, until golden and fully cooked.

7. Serve: Let the patties cool slightly. Serve warm with your favorite dipping sauce or as part of a meal.

Detailed Nutritional Value (Per Patty):

• Calories: 80 kcal

• Protein: 7.5 g

• Carbohydrates: 4.5 g

• Fiber: 1.2 g

• Fat: 3 g

• Saturated Fat: 1 g

• Cholesterol: 24 mg

• Sodium: 85 mg

• Potassium: 110 mg

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Ingredients

Sauté the Onion

Add Other Vegetables

Blend Veggies and Lentils

Blend Veggies and Lentils

Blend Veggies and Lentils

Blend Veggies and Lentils

Mix in Other Ingredients

Mix in Other Ingredients

Mix in Other Ingredients

Mix in Other Ingredients

Shape the Patties

Bake the Patties

Bake the Patties

Bake the Patties

Bake the Patties

Serve