Total Time
50mins
Prep 25 mins
Cook 25 mins

So why not turkey cakes? These seemed like a fun way to use up some leftover turkey. They are really verey good - how can they be bad? Cuisine At Home Newsletter 11/27/2008 edition of eRecipes.

Ingredients Nutrition

Directions

  1. PREPARE THE CAKES:.
  2. Saute onion and celery for the cakes in 2 tablespoons butter & crushed red pepper flakes over medium-high heat until soft.
  3. Transfer mixture to a large bowl; let cool slightly.
  4. Add turkey, bread crumbs, parsley, sage, thyme, salt, and pepper; fold in eggs.
  5. Line a baking sheet with parchment paper and dust with flour.
  6. To form cakes, lightly pack mixture into a 1/3-cup measure, then press into 3-inch cakes on prepared baking sheet.
  7. Chill at least 15 minutes (make sauce while cakes chill); dust tops of cakes with flour.
  8. PREPARE THE RELISH:.
  9. Saute apple and red onion for the relish in 1 tablespoons butter in a skillet over medium-high heat.
  10. Cook until apples and onions are soft, then deglaze skillet with cider and wine.
  11. Simmer until liquid is nearly evaporated, about 5 minutes.
  12. Stir in cranberries, sage, remaining 1 tablespoons butter, and salt to taste.
  13. Keep relish warm.
  14. FRYING TURKEY CAKES:.
  15. Fry cakes in two batches in a nonstick skillet over medium-high heat using 2 tablespoons vegetable oil per batch.
  16. Cook until golden, about 4 minutes.
  17. Flip turkey cakes and fry 1–2 more minutes.
  18. Serve with warm relish & enjoy!

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