This is real Swedish classic food. This recipe is made of ground turkey instead of pork or beef. Swedish Pan-Fried Turkey Patties with Dijon and Tarragon Sauce is a simple and good traditional Swedish dish.
You will need
1.1 lbs ground turkey
1/4 cup breadcrumbs
2/3 cup whole milk
1 egg
5.3 oz yellow onion, finely chopped
Butter for frying
Canola oil for frying
1 tbsp Japanese soy sauce
1 tbsp Dijon mustard
2 tbsp potato starch
Sea salt
Freshly ground black pepper
Dijon and Tarragon Sauce:
½ - 1 cup water (depending on how many frying pans are used)
2 1/2 tbsp Dijon mustard
1 mushroom bouillon cube
1 1/4 cups heavy cream
2 tsp fresh tarragon (or to taste), chopped + a few whole leaves for garnish
Sea salt
Freshly ground black pepper
2 tsp honey
How to make it
1. Measure the breadcrumbs into a bowl and pour in the milk. Mix well and set aside.
1/4 cup breadcrumbs
2/3 cup whole milk
2. Heat some canola oil in a frying pan along with some butter. Add the onion when the butter stops sizzling and sauté until golden brown.
Butter for frying
Canola oil for frying
5.3 oz yellow onion, finely chopped
3. Stir the onion into the breadcrumb and milk mixture.
4. Mix in the egg.
1 egg
5. Add soy sauce, Dijon mustard, salt, and black pepper. Mix well.
1 tbsp Japanese soy sauce
1 tbsp Dijon mustard
Sea salt
Freshly ground black pepper
6. Combine the ground turkey with the mixture and mix thoroughly.
1.1 lbs ground turkey
7. Add the potato starch and mix well.
2 tbsp potato starch
8. Heat canola oil and butter in a frying pan over medium heat. When the butter stops sizzling, drop the meat mixture into the pan and shape into round, flat patties. The mixture is quite loose, so it’s difficult to shape the patties by hand. Fry in batches (or use two pans) until the patties are nicely browned. Flip and fry the other side.
Butter for frying
Canola oil for frying
9. Remove the patties from the pan and set aside. Pour off the fat from the pan but do not wash it.
10. Pour in the water and deglaze the pan and cook until the liquid has reduced slightly. If using two pans – pour the deglazing liquid into one when done.
½ - 1 cup water (depending on how many frying pans are used)
11. Add Dijon mustard and bouillon cube. Mix well.
2 1/2 tbsp Dijon mustard
1 mushroom bouillon cube
12. Add tarragon and gradually add the cream, stirring constantly over low heat.
2 tsp fresh tarragon (or to taste), chopped
1 1/4 cups heavy cream
13. Add salt, black pepper and honey. Taste and adjust the seasoning if needed.
Sea salt
Freshly ground black pepper
2 tsp honey
14. Return the patties to the sauce and simmer on low heat for a while, occasionally scooping some sauce over the patties. The internal temperature of the patties should be 158°F (70°C).
15. Serve the patties with boiled potatoes, mashed potatoes, or pressed potatoes, sautéed onions, green peas and cucumber pickles. Decorate with some tarragon leaves on top of the patties.
A few whole leaves of tarragon for garnish
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