Sesame Turkey Cakes with Sweet Chili 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.


6 servings (serving size: 1 patty and about 1 1/2 tablespoons sauce)

Recipe from

Cooking Light

Nutritional 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


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


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.

Elizabeth Taliaferro,

Cooking Light

November 2004
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