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    You are in: Home / Recipes / Turkey-Potato Cakes Recipe
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    Turkey-Potato Cakes

    Average Rating:

    1 Total Reviews

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    • on March 15, 2004

      This was pretty good. To avoid needing to go shopping to make this, I used what I had in the house already. So I used left over roasted chicken instead of the turkey. I wanted my toddler to have veggies so I shreaded cabbage that I need to use up in it as well with little bit of parsley. I didn't have what I think are green onions (not a gourmet chef), so I just used what I guess is just called yellow onions. My only concern about this recipe, unless I misunderstood the directions, is the amount of cooking oil needed to make it. I used olive oil, as that is what I had in the house and I think, from what I have seen, that may be healthier of the oils. Not sure. My toddler seemed to enjoy the taste of it and this was a good way to get him to eat eggs as he doesn't seem to like regularly cooked eggs. Thank you for the recipe.

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    Nutritional Facts for Turkey-Potato Cakes

    Serving Size: 1 (214 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 244.6
    Calories from Fat 58
    Total Fat 6.4 g
    Saturated Fat 2.0 g
    Cholesterol 198.5 mg
    Sodium 968.1 mg
    Total Carbohydrate 22.8 g
    Dietary Fiber 2.5 g
    Sugars 1.1 g
    Protein 22.7 g


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