Rating: 4 stars
9 Ratings
  • 1 star values: 0
  • 2 star values: 2
  • 3 star values: 1
  • 4 star values: 2
  • 5 star values: 4
Brooke Dojny
Recipe by Cooking Light November 2008

Gallery

Randy Mayor; Styling: Jan Gautro

Recipe Summary

prep:
45 mins
total:
45 mins
Yield:
4 servings (serving size: 2 patties)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

263 calories; calories from fat 33%; fat 10g; saturated fat 3.8g; mono fat 3.6g; poly fat 1.2g; protein 25.1g; carbohydrates 18.2g; fiber 2.2g; cholesterol 68mg; iron 2mg; sodium 556mg; calcium 134mg.
Advertisement
Advertisement