Spicy Breakfast Pattycakes

Skip the store-bought tube sausage. These are so much better.

Ground turkey gets loaded with fresh basil, parsley, garlic, thyme, ginger, and crushed red pepper flakes for patties that are herby, slightly spicy, and crispy on the outside.

A quick rest in the fridge firms up the mixture so the patties hold their shape in the skillet, and a two-step cook (sear first, then low and slow with a lid) gives you a golden crust with a juicy center every time.

Makes a dozen patties, so freeze the extras for easy weekday mornings.

Pro Tips

• Don’t skip the hour in the fridge. Chilling lets the breadcrumbs absorb moisture and the flavors meld together, and cold patties hold their shape better in the hot skillet.
• Don’t overmix the turkey. Overworking ground poultry makes it dense and rubbery. Stir just until everything is combined.
• Cook in batches if needed. Crowding the pan drops the heat and you’ll steam the patties instead of getting that crispy sear.

Variations

• Use ground chicken as a swap for an even lighter version.
• Add a tablespoon of maple syrup to the mix for sweet-and-spicy breakfast sausage.
• Crumble the cooked patties over scrambled eggs, into breakfast burritos, or on top of biscuits and gravy.