Turkey Potato Patties
Turkey Potato Patties
Photography by Matthew Kimura
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 184 |
| pro | 14 g |
| total fat | 7 g |
| sat. fat | 1 g |
| carb | 16 g |
| fibre | 1 g |
| chol | 73 mg |
| sodium | 401 mg |
| % RDI: | - |
| calcium | 4 |
| iron | 11 |
| vit A | 3 |
| vit C | 8 |
| folate | 8 |
- Portion size: 4
This recipe is quick to put together if you have leftover mashed potatoes, but if you don't, follow the tip below. Serve with poached eggs and salsa or gravy, or vegetables.
Ingredients
- 1 1eggeggs
- 1-1/2 cups 1-1/2cupsdiced cooked turkey
- 1 cup 1cupmashed potatopotatoes
- 1/4 cup 1/4cupdry bread crumbs
- 1 1green oniongreen onions, finely chopped
- 2 tbsp 2tbspfinely chopped fresh parsley
- 2 tsp 2tspDijon mustard
- 1/4 tsp 1/4tspdried thyme
- 1/4 tsp 1/4tspdried sage
- 1/4 tsp 1/4tspsalt
- 1/4 tsp 1/4tsppepper
- 1 tbsp 1tbspvegetable oil
Preparation
In bowl, beat egg; mix in turkey, potatoes, bread crumbs, green onion, parsley, mustard, thyme, sage, salt and pepper. Form into eight 1/2-inch (1 cm) thick patties. (Make-ahead: Cover and refrigerate for up to 8 hours.)
In large nonstick skillet, heat oil over medium heat; fry patties, turning once and reducing temperature if browning too quickly, until crusty and golden, about 6 minutes.
Additional information :
Tip: To make mashed potatoes, cover and boil 2 potatoes, cubed and peeled, in salted water until tender, about 12 minutes. Drain and mash with potato masher.
Source : Canadian Living Magazine: October 2006
