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.
Great recipie. I use ground turkey 85/15 and don't even use the egg whites. I have added brown rice, couscous, red onions mushrooms, peppers.. and the list goes on. I do keep the wet Ingredience the same.. I make this at least once a month. lOVE IT!
These are wonderful! I typically use cooked groud lean turkey and brown rice instead of the chopped turkey and basmati rice. Served over fresh baby spinach it's the perfect weeknight meal. They are so good that I usually make a large batch and freeze. It's just too easy to pull them out, grill them up and tah-dah dinner!!!
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