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Turkey and fennel patties with soft carrots

Turkey patties with finely chopped fennel and a carrot-potato mash.

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 5 to 6 minutes a side
  • Photograph the finished plate
Time
About 45 min
estimated
Serves
2
see below
Energy
460 kcal
per serving
Protein
34 g
per serving
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Not yet photographed. The panel names the dish’s main ingredients rather than showing a picture we have not taken.

Ingredients for 2 servings

2 servings

Check off ingredients as you go.

Contains gluten, milk. Check the labels on packaged ingredients:

  • dried breadcrumbs. Breadcrumbs can contain soya or milk; check the label.

Cooking steps

  1. Warm half the oil in a frying pan over medium heat and cook the fennel for 6 to 8 minutes, until soft. Tip it onto a plate to cool.

  2. Soak the breadcrumbs in the milk for 5 minutes, then mix them with the turkey and the cooled fennel. Shape into four patties.

  3. Boil the potatoes and carrots together for 15 to 20 minutes, until tender. Drain and mash them together.

  4. Warm the rest of the oil in the pan and cook the patties for 5 to 6 minutes on each side, until cooked through.

    Cooked when: 74°C / 165°F in the thickest part. A food thermometer is the reliable way to tell.

  5. Serve two patties each with the mash.

The useful detail

Soften fennel before mixing so the patties do not contain hard pieces. Raw fennel stays crunchy through the whole cook and breaks the patty apart as you turn it.

Make it work for you

One serving is Two patties with half the mash. 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.

  • Celery instead of fennel

    Less aniseed and more savoury; soften it the same way.

    Per serving: about 5 kcal less, about the same protein, about the same fat.

    Allergens: Adds celery.

  • Oats instead of breadcrumbs

    A slightly denser patty. Soak them in the milk as you would the crumbs.

    Per serving: about the same energy, about the same protein, about the same fat.

Estimated nutrition

Per standard serving, calculated from the ingredients above. Nutrition changes with substitutions, brands and how much oil stays in the pan.

Lean mince with a root vegetable mash. Mashing carrot into the potato lowers the energy of the side without making it a smaller plate.

Nutrition per serving
Energy460 kcal
Protein34 g
Fat18 g
of which saturates4 g
Carbohydrate42 g
of which sugars9 g
Fibre7 g
Sodium280 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.

Calculation, whole recipe
IngredientWeight usedSourceEnergyProtein
olive oil9 gFDC 171413Oil, olive, salad or cooking80 kcal0.0 g
fennel80 gFDC 169385Fennel, bulb, raw25 kcal1.0 g
dried breadcrumbs20 gFDC 174928Bread, crumbs, dry, grated, plain79 kcal2.7 g
milk31 gFDC 171267Milk, reduced fat, fluid, 2% milkfat, with added vitamin A and vitamin D15 kcal1.0 g
turkey mince300 gFDC 172850Turkey, ground, 93% lean, 7% fat, raw450 kcal56.2 g
potatoes250 gFDC 170026Potatoes, flesh and skin, raw193 kcal5.1 g
carrot200 gFDC 170393Carrots, raw82 kcal1.9 g
Whole recipeDivided by 2924 kcal67.9 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.
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.

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