Lemon-ricotta pancakes with warm blueberries
Tender ricotta pancakes with warm blueberries and the fragrance of fresh lemon.
About 25 min · 415 kcal · 22 g protein per serving
Vegetarian
Turkey and apple breakfast patties
Mildly seasoned turkey patties with grated apple, toast and warm tomatoes.
By The foodose editorial team. Nutrition calculated from USDA FoodData Central. Checked on paper on 12 September 2026; not yet cooked in a test kitchen or photographed, so the times and yield are estimates. How we develop our recipes
What still needs a real kitchen
- Confirm four patties cook through in 4 to 5 minutes a side
- Photograph the finished plate
- Time
- About 25 min
- estimated
- Serves
- 2
- see below
- Energy
- 380 kcal
- per serving
- Protein
- 31 g
- per serving
Ingredients for 2 servings
Check off ingredients as you go.
Contains gluten. Check the labels on packaged ingredients:
- rolled oats. UK allergen law lists oats among the cereals containing gluten. If you avoid gluten, buy oats labelled gluten-free.
- wholemeal bread. Bread often contains soya and can contain milk, egg or sesame; check the label.
Cooking steps
Mix the turkey, grated apple, oats and sage in a bowl. Shape into four thin patties, about 1.5 cm thick.
Warm the oil in a frying pan over medium heat. Cook the patties for 4 to 5 minutes on each side, until browned and cooked through.
Cooked when: 74°C / 165°F in the thickest part. A food thermometer is the reliable way to tell.
Push the patties to one side, add the tomatoes cut side down and cook for 3 to 4 minutes, until they soften and colour.
Toast the bread. Serve two patties each with the tomatoes and a slice of toast.
The useful detail
Thin patties cook more evenly than thick breakfast rounds. At 1.5 cm the middle reaches temperature about the time the outside browns, which keeps lean turkey from drying out.
Make it work for you
One serving is Two patties with half the tomatoes and a slice of toast. You can switch to a smaller portion in the ingredients above; it is three quarters of this, and it contains correspondingly less energy and protein. It is an option, not a goal.
Chicken mince instead of turkey
Softer, with the same safe endpoint.
Per serving: about 10 kcal less, about 2 g less protein, about the same fat.
Sourdough instead of wholemeal toast
Chewier, with a crisper crust.
Per serving: about 10 kcal more, about 1 g less protein, about the same fat.
Gluten-free oats and bread
Both work; nutrition is not recalculated.
Allergens: Removes gluten if both are certified gluten-free.
Estimated nutrition
Per standard serving, calculated from the ingredients above. Nutrition changes with substitutions, brands and how much oil stays in the pan.
A savoury breakfast built on lean mince, with the apple adding moisture rather than much sweetness. Most of the sodium is in the bread.
| Energy | 380 kcal |
|---|---|
| Protein | 31 g |
| Fat | 15 g |
| of which saturates | 3 g |
| Carbohydrate | 32 g |
| of which sugars | 8 g |
| Fibre | 5 g |
| Sodium | 270 mg |
Show calculation notes
Each ingredient’s weight is multiplied by its USDA FoodData Central values per 100 g. The whole recipe is added up and divided by 2. Raw weights are used for meat, fish and vegetables; beans and lentils are drained weights. All of the oil is counted as eaten. Added salt is not included; sodium from stock, bread, cheese and tinned food is.
| Ingredient | Weight used | Source | Energy | Protein |
|---|---|---|---|---|
| turkey mince | 250 g | FDC 172850Turkey, ground, 93% lean, 7% fat, raw | 375 kcal | 46.8 g |
| apples | 60 g | FDC 171688Apples, raw, with skin (Includes foods for USDA's Food Distribution Program) | 31 kcal | 0.2 g |
| rolled oats | 20 g | FDC 173904Cereals, oats, regular and quick, not fortified, dry | 76 kcal | 2.6 g |
| dried sage | 0.5 g | FDC 170935Spices, sage, ground | 1 kcal | 0.0 g |
| olive oil | 4.5 g | FDC 171413Oil, olive, salad or cooking | 40 kcal | 0.0 g |
| tomatoes | 200 g | FDC 170457Tomatoes, red, ripe, raw, year round average | 36 kcal | 1.8 g |
| wholemeal bread | 80 g | FDC 172688Bread, whole-wheat, commercially prepared | 202 kcal | 10.0 g |
| Whole recipe | Divided by 2 | 761 kcal | 61.4 g |
Per serving the energy is rounded to the nearest 5 kcal, grams to the nearest whole gram and sodium to the nearest 10 mg. Calculation method 1.0, September 2026. How the calculation works.
Storage and reheating
- In the fridge
- Cool, cover and refrigerate within 2 hours of cooking. Eat within 3 to 4 days. Keep the toast separate.
- In the freezer
- The FDA chart gives cooked poultry dishes 4 to 6 months in the freezer for best quality.
- Reheating
- Reheat until it reaches 74°C / 165°F, steaming hot throughout.
Checked against US Food and Drug Administration, Refrigerator and Freezer Storage Chart, USDA Food Safety and Inspection Service, Leftovers and Food Safety, FoodSafety.gov, Safe Minimum Internal Temperatures and FoodSafety.gov, Cold Food Storage Chart. UK guidance from the Food Standards Agency is shorter, at two days for most leftovers.
Try another recipe
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Cool vanilla skyr, tender pear and a small scattering of fragrant oats.
About 35 min · 300 kcal · 22 g protein per serving
Vegetarian