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Poultry Patties

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“These delicate patties are made with left-over turkey, or they could equally well be made with chicken. Make them in advance and refrigerate so that the mixture has time to cool and stiffen.”
READY IN:
40mins
SERVES:
3
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt the butter in a good heavy-based saucepan.
  2. Stir in the flour and let it bubble for a few moments, then start adding the chicken stock gradually, stirring until smooth between each addition.
  3. Add the milk, just enough to make a sauce that has the consistency of a paste.
  4. Stir in the turkey, ham, parsley, hard-boiled egg and seasoning.
  5. When these ingredients are thoroughly mixed in and the sauce is seasoned to your liking, spread the mixture just over 2 cm (½ inch) thick on an oiled plate and let it get quite cold in the refrigerator.
  6. Cut into 4 cm (1½ inch) squares, dip them first in flour, then egg, then breadcrumbs and fry in plenty of oil- not deep fat but about 2 cm (½ inch) deep- in a frying pan- turning them over once, so that they are golden brown all over.
  7. Serve hot, well drained, with a green salad, and fresh tomato sauce.

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