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February 2008
Fried Turkey Cakes
by Philip R. Gantt
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Welcome to Seasoned Cooking and to Phil's International Flair!

I've been busy during the holidays cooking for many people, family and guests alike. It's been a lot of fun. Readers may know that recent columns have covered crab cakes and latkas. In a recent burst of culinary creativity, I decided to try another new type of potato-based cake.

Potato based cakes are a great way to make a delicious meal in a short amount of time. And, it's a great way to use leftovers. After a turkey meal, there are always leftovers, so why not put them to good use? Here's a novel idea that might make use of those leftovers with a new twist and great flavor.

Now, on to the recipe! Be well, and good eating!

 

Fried Turkey Cakes

Having recently made latkas, and also having made a turkey with mashed potatoes for dinner, it occurred to me that it would make sense to make a potato based cake using turkey and leftover mashed potatoes. So, I picked some fresh parsley from the garden, chopped up some leftover turkey, and fried it in cakes. I used the leftover turkey gravy for a sauce. Delicious! Even the kids liked them, and they generally aren't keen on trying anything new.

These would make a great breakfast meal on the day after Thanksgiving or Christmas. Canned turkey or chicken could be used in place of leftover turkey, and canned gravy could certainly be used in place of leftover turkey gravy. You could also use some finely chopped yellow onion in place of the green onion, but I personally prefer the green onion flavor.

  • Leftover baked or mashed potatoes (about 2 cups)
  • 2 cups leftover turkey meat, finely chopped
  • 1 green onion, finely diced
  • 2 Tbsp. finely chopped fresh parsley
  • Salt and freshly ground pepper to taste
  • 4 eggs
  • Equal parts olive oil and butter for frying
  • Turkey gravy
  • 1/2 lb. bacon, thinly sliced and fried until crisp
Mix the leftover mashed potatoes with the chopped turkey, green onion and parsley until well blended. Season with salt and pepper. Next, add the eggs and crispy bacon. Mix well with a fork, being sure to crush any potato lumps. The eggs will bind all of the other ingredients together.

In a large skillet over medium to high heat, melt butter with olive oil until sizzling, adding more as necessary during the cooking process. Drop 2 or 3 large spoonfuls of the potato mixture into the skillet, flatten slightly, and fry for about 5 minutes per side or until golden brown. Turn carefully or the cakes may break apart. If so, simply use a spatula to reform the mixture into a cake as it cooks. When browned on both sides, drain, remove from skillet and place on a serving plate. Fry the remainder of the mixture in the same way. The gravy should be heated in a pot or in the microwave for serving.

When all of the cakes have been fried, garnish the serving dish with parsley sprigs and serve the heated gravy on the side. Serve with cranberry sauce and leftover stuffing or dressing.

  • Yields: 4 servings
  • Preparation Time: 25 minutes
 



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