Southwestern Turkey Cakes
Posted by: Jack Thu, 14 Oct 2004, at 10:47 a.m.
3 cups (750 mL) shredded, cooked turkey meat
1 cup (250 mL) onion, finely chopped
1/2 cup (125 mL) celery, finely chopped
1/2 cup (125 mL) green pepper, finely chopped
1 Tbsp. (15 mL) canola oil
2/3 cups (150 mL) old cheddar, grated
1/2 cup (125 mL) mayonnaise
2 Tbsp. (30 mL) Pepperheads Wild garlic pepper sauce
1/2 tsp. (2 mL) lemon zest
2 Tbsp. (30 mL) lemon juice
11/2 cups. (325 mL) fresh bread crumbs
Salt and fresh-ground pepper to taste
Heat a large, non-stick skillet to medium-high. Add oil, onions, celery and
green pepper. Sauté until tender, about 5 minutes. Remove from the heat and cool
In a large glass bowl, combine the sautéed vegetables, turkey, cheese,
mayonnaise, pepper sauce, lemon juice and zest. Mix thoroughly to incorporate.
Cover and refrigerate for 2 hours.
Using approximately a half cup of mixture per cake, shape mixture into 1/2 inch
(1.25 cm) thick, oval-shaped cakes. Coat in evenly in breadcrumbs. Cook over
medium heat on a lightly greased griddle for about 3 minutes per side or until
golden and heated through.
Serves: 4 to 6