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.

Yield: 6 servings (serving size: 1 patty and about 1 1/2 tablespoons sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 295
  • Calories from fat: 28%
  • Fat: 9.1g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 2.4g
  • Polyunsaturated fat: 4g
  • Protein: 17.3g
  • Carbohydrate: 36.6g
  • Fiber: 1.2g
  • Cholesterol: 39mg
  • Iron: 2.1mg
  • Sodium: 419mg
  • Calcium: 45mg

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

Preparation

  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.
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Sesame Turkey Cakes with Sweet Chili Sauce Recipe at a Glance
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