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.
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
How to Make It
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.
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.