2 cups chopped cooked turkey breast (about 10 ounces)
2 cups mashed cooked baking potatoes
3/4 cup panko (Japanese breadcrumbs), divided
1/2 cup (2 ounces) shredded cheddar cheese
1/3 cup thinly sliced green onions
1 1/2 tablespoons finely chopped fresh thyme
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon canola oil, divided
How to Make It
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add mushrooms and garlic to pan; sauté 5 minutes or until tender, stirring frequently. Combine mushroom mixture, turkey, potatoes, 1/4 cup panko, cheese, onions, thyme, salt, and pepper in a large bowl. Divide mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty. Refrigerate 10 minutes. Dredge patties in remaining 1/2 cup panko.
Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add 4 patties; cook 2 minutes on each side. Repeat procedure with the remaining 1 1/2 teaspoons oil and remaining 4 patties.
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I'm not sure why some people rated this so low. We loved it! A great recipe for leftovers that makes you feel like you're not eating turkey over and over and over. I followed the recipe exactly except I used 1/2 Tbsp dried thyme and only had the shredded Mexican cheese blend. Since we didn't have mashed potatoes this year for Thanksgiving, I bought the pre-made Country Crock potatoes in the prepared section. I don't know if we would buy turkey specifically to make this recipe, but it is definitely going in our books as a great leftovers recipe!
My family LOVED this recipe. I added more cheddar cheese and kept the patties in the refrigerator for one hour before frying. They held together well and were delicious! I can't wait to try the recipe with chicken.
I agree with one of the reviewers. My cakes did not hold together well at all either. The flavor was okay, but not worth the amount of effort put in, especially for leftovers. Won't make this one again.
I wasn't as thrilled with this as the other reviewers. It wasn't bad, and it was a good way to use up several different types of leftovers. But my cakes didn't hold together well, and I couldn't taste the mushrooms at all, which was too bad because I love mushrooms. My husband liked it better than I did, so I may make it next Thanksgiving. I might just leave out the mushrooms, though, because they added a lot of time to the recipe for very little flavor.
My daughters were begging me to make these again--even after I told them there were mushrooms in the recipe. I've made these 3 times now, once with leftover chicken. These cakes will now be an annual Thanksgiving tradition. I followed the recipe, as is. My teenage daughter grabbed the leftovers for breakfast.
The recipe turned out very good. Due to gluten allergies, I substituted brown rice bread crumbs for the panko. I used regular white mushrooms. The patties were dropped onto a cookie sheet coated with Pam and broiled.
We LOVED this as a great way to use up Thanksgiving leftovers. We made it twice, once with panko and once with regular toasted whole wheat bread crumbs. It was great both times. (I left out the garlic). We served it with broccoli and leftover cranbery sauce.