Leek + Turkey Patties

Turkey + Leek Patties - Perfect Passover Food | @Susan Salzman | www.theurbanbaker.com

Before heading off to the farmers market this past Sunday, I took inventory of what I had on hand that was still salvageable.  I had some leeks, some cooked quinoa, a few pieces of fruit and two stalks of broccoli.  I try really hard to only buy what we need and use everything up regardless if I use it for what I initially intended to make with it.

I took out  some organic ground turkey breast that I had in the freezer and then created my meal plan for the coming week. For the most part, the farmers market dictates what I make for the coming weeks dinners(with lots of leftovers for lunch), but there are those weekly staples that are a must have; fruit, onions, root veggies, kale, and a few other leafy greens.

Although it is officially fall, this week it is hot again. And turning on my oven is out of the question. Sunday nights dinner consisted of a big spinach salad, cauliflower with tahini, and these leek patties. I originally found the recipe on the internet a few months ago and made them with beef and matzo meal. For the past two weeks I have given up grains based on a very lengthy conversation I had with my friend Carrie. She was on day 14-grain free and told me how the book Wheat Belly inspired her to make a change. Well, my conversation with Carrie inspired me and I came home that day, ordered the book (which I just started reading) and decided to give up wheat. I have to say, I am feeling great. A bit less tired, more energy, and way more productive.

Making these leek patties with quinoa and amaranth flour instead of matzo meal created a delicious meal that 4 out of 5 of my family members ate. There is so much you can do with these few basic ingredients and I know there is way more to come.

Leeks-a household staple | @Susan Salzman | www.theurbanbaker.com


Leek + Turkey Patties


4 medium leeks, cleaned and chopped
14 oz. organic, ground turkey
1 egg + 1 egg yolk
1/2 teaspoons. ground cumin
3 tablespoons. cooked quinoa
Celtic sea salt and freshly ground black pepper
2 eggs, lightly beaten
amaranth flour or regular AP flour
Coconut oil for frying


• cut green parts of leeks off and set aside(I save them and use them for homemade stock). cut in half, length wise and place in a big bowl of warm water. let soak for 20 minutes. repeat this process 2 times. the sand or dirt will fall away from the leeks which you will see the first time you change the water.
• slice leeks in half again and then dice. let drain on paper towels.
• heat coconut oil in a heavy duty sauce pan.  add leeks and cook on medium heat until soft and translucent
• mix the cooked leeks with the ground turkey, egg, cumin, cooked quinoa, sea salt, and ground pepper.  shape them into patties and place on a parchment lined baking sheet.  refrigerate for 1 hour.
• in the same skillet that you sauteed the leeks, heat a couple tablespoons of coconut oil over medium heat.
• in one bowl place 1/2 cup of amaranth flour.  in another bowl, beat two eggs.
• dredge the patties in the amaranth flour, then the egg mixture and then coat with the amaranth flour a second time. place patties in hot coocnut oil and fry until golden brown.  flip the pattie over and brown the other side.
• place on paper towels to drain. serve warm.

The Urban Baker / SusanSalzman.com

More Meat Patty Inspiration
Greek Meat Patties in Tomato Sauce – Artsy Foodie
Chickpea Fritters – Happyolks
Rosemary Tuna Sliders – Show Food Chef
Tuna Patties – Simply Recipes
Potato Cod Cakes w/Lemon Yogurt Sauce – Weelicious


Showing 10 comments
  • Cathy/ShowFoodChef

    I always love your ideas and it’s been too long since I commented over here with your fantastic food. Then, just by a sweet coincidence I see you linked to my blog – SO generous and kind of you, thx :D. I’ve been experimenting a little with Quinoa flour for baked goods, have to say I’m not great with it yet. However: these patties with quinoa and amaranth flour look very moist and a great quick meal. Really good idea that I’ll be trying at my house.

    • Susan

      Thanks, Cathy! I love yours as well and I too, am guilty of not visiting often enough. Work, kids, life gets in the way and sometimes I cannot check everything off of my to do list. I have been using quinoa flour in these really great falafel balls that I make, but haven’t tried it in baking. Starting to use a bit of coconut flour and coconut sugar, but that’s about it. In perusing the internet for alternative flours, I noticed on some of the sites a ratio conversion. I am going to work on some testing this coming weekend and will let you know what I come up with. Happy Monday! xx

  • Reply

    Root veggies are definitely part of my pantry staple! Thanks for the idea to make these patties.

  • Lucy Lean

    Pretty pics of leeks – and did the 5th member of the family go hungry or did you cook up an alternative? I struggle with this.

    • Susan

      the 5th member had his standard, rice + beans. when all else fails, that is his go to! and no, I didn’t make something special. i usually have a batch of beans in the fridge – cuz that’s what he loves!

  • Esi

    Oooh, I love everything about these. Saving the recipe so I hope I remember to try it soon!

  • Nancy@acommunaltable

    These patties look delicious!! I’m like you Susan, I really try to only buy what I need but it’s hard sometimes – especially when my husband “helps” by going to the store!!

  • Reply

    It is amazing seeing you all go wheat free! Wow sounds life changing. These burgers are right up my alley with all these whole food ingredients. Love leeks 🙂

  • Amanda

    You make good food look so exotic and beautiful. Now I must have leeks! 🙂

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