# Pan-fried Greek turkey patties 4 adult servings · US measures · shared · 30 min active per base batch · 35–40 min Pan-fried turkey-feta patties with cucumber salad and lemon yogurt. Turn each batch once; cook every patty to 165°F. The listed pan and basket capacity, cook times, and thermometer endpoint are for four servings. Ingredients are scaled; keep food thickness, spacing, settings and safe endpoints fixed. Timings assume the four-serving batch and specified shortcuts. More food can require additional batches. ## Cooking flow (Tabular Recipe Notation)

Heat a 12-inch nonstick frying pan over medium heat. Cook four patties per batch.
If scaled egg is half an egg: beat one whole egg and weigh about 25 g.
300g Cucumberdiced	Prepare cucumber and greens.		Plate two cooked turkey patties per serving with cold cucumber, greens and lemon-yogurt sauce.
142g Salad greenswashed, ready to eat · Buy by scaled edible weight.
120g Plain strained Greek yogurtplain, strained · At least 9 g protein and no more than 4 g total carbs per 100 g.	Mix yogurt and lemon.
15g Lemon juiceunsweetened
680g 93%-lean ground turkeyraw	Mix turkey, egg, flax, feta and seasoning just until combined. Then: Form patties about 100 g each, 3¼ inches across and ¾ inch thick; about two per serving.	Divide oil between batches; add oil and four patties to the heated pan. Then: Pan-fry 5–6 min per side over medium heat until each patty reaches 165°F. Cook in batches of four.
50g Large eggas purchased · For fractional eggs, beat whole eggs and weigh 50 g per large-egg portion; half an egg is about 25 g.
14g Ground flaxseedground, not whole · Ground seed acts as a binder; whole seeds are not equivalent.
50g Crumbled fetaas sold · Cheese label and rennet vary.
1g Dried oregano
3g Garlic powder
2g Fine saltUse the proportional split described in the method.
to taste Black pepper
5g Olive oilas purchased · Divide among batches.

## Ingredients - 680g 93%-lean ground turkey — raw - 50g Large egg — as purchased. For fractional eggs, beat whole eggs and weigh 50 g per large-egg portion; half an egg is about 25 g. - 14g Ground flaxseed — ground, not whole. Ground seed acts as a binder; whole seeds are not equivalent. - 50g Crumbled feta — as sold. Cheese label and rennet vary. - 1g Dried oregano - 3g Garlic powder - 2g Fine salt. Use the proportional split described in the method. - to taste Black pepper - 5g Olive oil — as purchased. Divide among batches. - 300g Cucumber — diced - 142g Salad greens — washed, ready to eat. Buy by scaled edible weight. - 120g Plain strained Greek yogurt — plain, strained. At least 9 g protein and no more than 4 g total carbs per 100 g. - 15g Lemon juice — unsweetened ## Family starch options (per non-keto adult) - Pita: 60g Pita — ready to eat; warm briefly. One ready-to-eat 60 g pita per non-keto diner; warm briefly. Contains wheat; check package. Serve pita alongside both patties and salad. - Bun: 45g Bun — ready to eat; warm briefly. One 45 g ready-to-eat bun per non-keto diner; warm briefly. Contains wheat; check package. The bread accompanies both patties; use a double-patty bun or serve the second patty beside it. ## Equipment - Stovetop and 12-inch nonstick frying pan - Instant-read thermometer - Mixing bowl ## Cook Prepare cold sides first. Keep raw-poultry tools separate; use clean serving utensils. Probe more than one thick piece. A timer is not a doneness test. 1. **Prepare.** Mix yogurt with lemon. Prepare cucumber and greens. Mix turkey, egg, flax, feta and seasoning just until combined. Form about two patties per serving about 100 g each, 3¼ inches across and ¾ inch thick. 2. **Pan-fry.** Heat a 12-inch nonstick frying pan over medium heat. Divide the oil among batches. Add oil and up to four patties at a time. Cook 5–6 minutes per side, until every patty reaches 165°F. Repeat until all patties are cooked. 3. **Serve.** Serve two patties per person with cucumber, greens and lemon yogurt. Serve the selected bread alongside. ## Attention timeline - Prepare: 10–12 min. Mix sauce and form patties. - Pan-fry two batches: 20–24 min. Turn once per batch and check each patty for 165°F. - Serve: 2 min. Plate two patties with salad and yogurt. Stages can overlap; endpoints and appliance behavior override the estimate. ## Flavor and capacity Ground flax binds the turkey; feta and lemon yogurt keep a lean patty from tasting flat. - Mix turkey lightly to keep patties tender. - Use a nonstick pan and divide the measured oil between batches. ## Nutrition per serving Calories: 378 kcal; protein: 39.9 g; total carbs: 7.7 g; fiber: 2.3 g; net carbs: 5.4 g Per adult: base includes measured sauces, seeds and sides. Family nutrition adds one selected starch portion. US net carbs = total carbohydrate − fiber. Labels and food variation matter; no guarantee of ketosis. Known allergens for these plates: egg, milk. Check product labels and cross-contact. ## First-cook checks and limits - Larger servings require more batches. ## Leftovers Refrigerate in shallow containers within two hours, or one hour above 90°F. Use within 3–4 days or freeze; reheat to 165°F. Keep cold greens and yogurt separate. ## Sources - [USDA FoodData Central source data](https://fdc.nal.usda.gov/download-datasets/) - [FoodSafety.gov safe minimum temperatures](https://www.foodsafety.gov/food-safety-charts/safe-minimum-internal-temperatures) - [USDA poultry handling guidance](https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/poultry/chicken-farm-table) These recipes include household adaptations and recipes adapted from the linked publishers. The adaptations have not been kitchen-tested. Nutrition provenance and source limitations are listed with each recipe; missing nutrition stays unreported. Canonical page: https://www.jsolly.com/recipes/pan-fried-greek-turkey-patties/ This is the canonical four-serving recipe in US measures. Servings, metric measures, family choices and filters are browser controls on the HTML page; query parameters do not change this static Markdown document.