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Turkey and Wild Mushroom Hash Cakes

Photo: Randy Mayor; Styling: Jan Gautro
Prep time 45 mins
Yield 4 servings (serving size: 2 patties)

Ingredients

  • Cooking spray
  • 2 cups chopped shiitake mushroom caps (about 4 ounces)
  • 1 garlic clove, minced
  • 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

Nutrition Information

  • calories 263
  • caloriesfromfat 33 %
  • fat 10 g
  • satfat 3.8 g
  • monofat 3.6 g
  • polyfat 1.2 g
  • protein 25.1 g
  • carbohydrate 18.2 g
  • fiber 2.2 g
  • cholesterol 68 mg
  • iron 2 mg
  • sodium 556 mg
  • calcium 134 mg

How to Make It

  1. 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.

  2. 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.