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.
FOR THE CAKES
- 1 cup diced onion
- 1⁄2 cup diced celery
- 2 tablespoons unsalted butter
- 2 cups chopped cooked turkey
- 1 1⁄2 cups fresh breadcrumbs
- 1⁄4 cup chopped fresh parsley
- 1 tablespoon chopped fresh sage
- 1 tablespoon chopped fresh thyme
- 1 1⁄2 teaspoons kosher salt
- 1⁄2 teaspoon ground black pepper
- 2 -3 pinches crushed red pepper flakes
- 4 eggs, beaten
- 4 tablespoons vegetable oil, divided
FOR THE RELISH
- 1 cup diced braeburn apple
- 1⁄4 cup thinly sliced red onion
- 2 tablespoons unsalted butter, divided
- 1⁄4 cup apple cider or 1⁄4 cup apple juice
- 1⁄4 cup dry white wine
- 1⁄3 cup dried cranberries
- 2 teaspoons chopped fresh sage
- PREPARE THE CAKES:.
- Saute onion and celery for the cakes in 2 tablespoons butter & crushed red pepper flakes over medium-high heat until soft.
- Transfer mixture to a large bowl; let cool slightly.
- Add turkey, bread crumbs, parsley, sage, thyme, salt, and pepper; fold in eggs.
- Line a baking sheet with parchment paper and dust with flour.
- To form cakes, lightly pack mixture into a 1/3-cup measure, then press into 3-inch cakes on prepared baking sheet.
- Chill at least 15 minutes (make sauce while cakes chill); dust tops of cakes with flour.
- PREPARE THE RELISH:.
- Saute apple and red onion for the relish in 1 tablespoons butter in a skillet over medium-high heat.
- Cook until apples and onions are soft, then deglaze skillet with cider and wine.
- Simmer until liquid is nearly evaporated, about 5 minutes.
- Stir in cranberries, sage, remaining 1 tablespoons butter, and salt to taste.
- Keep relish warm.
- FRYING TURKEY CAKES:.
- Fry cakes in two batches in a nonstick skillet over medium-high heat using 2 tablespoons vegetable oil per batch.
- Cook until golden, about 4 minutes.
- Flip turkey cakes and fry 1–2 more minutes.
- Serve with warm relish & enjoy!