Turkey and Wild Mushroom Hash Cakes

Photo: Randy Mayor; Styling: Jan Gautro

Yield: 4 servings (serving size: 2 patties)
Recipe from Cooking Light

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Recipe Time

Prep Time:

Nutritional Information

Amount per serving
  • Calories: 263
  • Calories from fat: 33%
  • Fat: 10g
  • Saturated fat: 3.8g
  • Monounsaturated fat: 3.6g
  • Polyunsaturated fat: 1.2g
  • Protein: 25.1g
  • Carbohydrate: 18.2g
  • Fiber: 2.2g
  • Cholesterol: 68mg
  • Iron: 2mg
  • Sodium: 556mg
  • Calcium: 134mg

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

Preparation

  1. 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. 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.
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