1. Put diced turkey in food processor and pulse until very finely chopped. Transfer to a medium bowl and add cilantro, chives or scallion, chile, breadcrumbs, lime zest, lime juice, and gravy or cream. Mix until well combined. Season with 3/4 teaspoon salt and pepper to taste. Mix in the egg yolk. With wet hands, mold the mixture into eight patties 1/2-inch thick; they should just hold together. Cover with plastic wrap and refrigerate 30 minutes.
2. Put an empty baking sheet in the oven. Heat oven to 350 degrees. Put cornmeal in a shallow bowl. Whisk egg white with the water and place in a second shallow bowl. Dip each patty one at a time in the egg white, then coat with the cornmeal. Set aside.
3. Heat large frying pan over medium heat. Add the oil. When the oil is hot, add the patties, about four at a time or as needed to avoid overcrowding. Allow an inch or more between patties to facilitate browning. Cook until golden, about 2 minutes on each side. Repeat with second batch as needed, then transfer patties to the hot baking sheet in the oven. Bake until heated through, about 5 minutes. Serve with the salsa.
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