Turkey and Wild Mushroom Hash Cakes

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Turkey and Wild Mushroom Hash CakesRecipe
Photo: Randy Mayor; Styling: Jan Gautro
4 servings (serving size: 2 patties)


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Cooking spray
2 cups chopped shiitake mushroom caps (about 4 ounces)
1 garlic clove, minced
2 cups chopped cooked turkey breast (about 10 ounces)
2 cups mashed cooked baking potatoes
3/4 cup panko (Japanese breadcrumbs), divided
1/2 cup (2 ounces) shredded cheddar cheese
1/3 cup thinly sliced green onions
1 1/2 tablespoons finely chopped fresh thyme
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon canola oil, divided


Prep: 45 Minutes

1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add mushrooms and garlic to pan; sauté 5 minutes or until tender, stirring frequently. Combine mushroom mixture, turkey, potatoes, 1/4 cup panko, cheese, onions, thyme, salt, and pepper in a large bowl. Divide mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty. Refrigerate 10 minutes. Dredge patties in remaining 1/2 cup panko.

2. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add 4 patties; cook 2 minutes on each side. Repeat procedure with the remaining 1 1/2 teaspoons oil and remaining 4 patties.

Created date

October 2008

Nutritional Information

Calories 263
Caloriesfromfat 33 %
Fat 10 g
Satfat 3.8 g
Monofat 3.6 g
Polyfat 1.2 g
Protein 25.1 g
Carbohydrate 18.2 g
Fiber 2.2 g
Cholesterol 68 mg
Iron 2 mg
Sodium 556 mg
Calcium 134 mg