Mexican Turkey Patties with Corn and Chili Recipe
Juicy patties made from ground turkey with corn, chili, and cilantro are a lighter version of classic meat patties, but with a Mexican twist. In Mexico, similar patties are served at home as a quick family dinner, often with rice and a simple salad. The taste is reminiscent of familiar meatballs, but the sweetness of the corn and the gentle heat of the chili make all the difference.
These patties combine the lightness of turkey with the sweetness of corn and the gentle heat of chili, bringing Mexican-inspired flavors into an everyday, family-friendly dish. They are quick to make, versatile to serve, and a great way to introduce kids to slightly spicier food in a mild, approachable form.
Chef's tips
Chop the onion and chili as finely as you can so the patties hold together better and have an even texture. If the mixture feels too loose, add an extra spoonful of breadcrumbs; if it feels too dry, mix in a splash of water or a bit of yogurt. Fry over medium heat so the patties cook through without burning on the outside.
How to serve
Serve with fluffy white rice or lime-scented rice and a simple salad of lettuce, tomato, and cucumber. They also work well with guacamole, salsa, or a spoonful of sour cream. For a more Mexican-style plate, add black beans and a wedge of lime on the side.
Ingredients
- ground turkey - 500 g
- corn drained - 150 g
- onion - 1 piece
- garlic - 2 cloves
- chili pepper - 0.5 pieces
- egg - 1 piece
- breadcrumbs - 4 tablespoons
- ground cumin - 0.5 teaspoons
- fresh cilantro chopped - 2 tablespoons
- oil - 3 tablespoons
- salt to taste
- black pepper to taste, freshly ground if possible
Preparation
- Peel the onion and chop it very finely. Press the garlic through a garlic press or chop it finely. Finely chop the chili pepper, removing the seeds if you want a milder version. Drain the corn.
- Place the ground turkey in a large bowl and add the onion, garlic, chili, corn, egg, breadcrumbs, cumin, and chopped cilantro.
- Season the mixture with salt and pepper. Knead with your hand for 3–4 minutes, until everything is well combined and the mixture becomes sticky.
- With wet hands, form small, flat patties about the size of your palm.
- Heat the oil in a frying pan over medium heat. Place the patties in the pan, leaving some space between them, and fry for 4–5 minutes on each side, until nicely golden brown and cooked through.
- Transfer the fried patties to a plate lined with paper towel to absorb any excess fat.
- Serve the hot patties with your favorite salad and rice or potatoes.
Storage
Kotleciki po wystudzeniu możesz zamrozić w pojedynczej warstwie, a potem przełożyć do woreczka. Podgrzewaj na patelni pod przykryciem lub w piekarniku, żeby nie wyschły.
