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Sesame Turkey Cakes with Sweet Chili Sauce

Yield 6 servings (serving size: 1 patty and about 1 1/2 tablespoons sauce)
These savory cakes with a slightly Asian flair are best served just out of the skillet with a side of stir-fried vegetables. You can use leftover Chinese takeout rice or prepared boil-in-bag rice instead of basmati. Water chestnuts add a distinct crunch. Look for sweetened chili sauce in Asian markets, and offer the remaining sauce with spring rolls.

Ingredients

  • 2 cups chopped cooked turkey
  • 1 cup cooked basmati rice
  • 1/2 cup finely chopped green onions
  • 1/2 cup chopped water chestnuts
  • 1/4 cup finely chopped celery
  • 1/4 cup light mayonnaise
  • 1 teaspoon ground cumin
  • 1/8 teaspoon ground red pepper
  • 1/8 teaspoon freshly ground black pepper
  • 2 large egg whites, lightly beaten
  • 1 garlic clove, minced
  • 1/2 cup dry breadcrumbs
  • 2 teaspoons sesame seeds, toasted
  • 1 tablespoon vegetable oil, divided
  • 1/2 cup sweetened chili sauce

Nutrition Information

  • calories 295
  • caloriesfromfat 28 %
  • fat 9.1 g
  • satfat 1.8 g
  • monofat 2.4 g
  • polyfat 4 g
  • protein 17.3 g
  • carbohydrate 36.6 g
  • fiber 1.2 g
  • cholesterol 39 mg
  • iron 2.1 mg
  • sodium 419 mg
  • calcium 45 mg

How to Make It

  1. Combine the first 11 ingredients in a large bowl. Add dry breadcrumbs and sesame seeds; stir until well blended. Divide turkey mixture into 6 equal portions, shaping each portion into a 3/4-inch-thick patty.

  2. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium heat. Add 3 patties; cook 3 minutes. Carefully turn patties; cook 3 minutes or until golden. Repeat procedure with remaining oil and patties. Serve patties immediately with chili sauce.