Turkey Potato Patties
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.
Servings: 4
Ingredients:
Turkey Potato Patties
| 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% |
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1 egg
1-1/2 cups (375 mL) diced cooked turkey
1 cup (250 mL) mashed potatoes
1/4 cup (50 mL) dry bread crumbs
1 green onion, finely chopped
2 tbsp (25 mL) finely chopped fresh parsley
2 tsp (10 mL) Dijon mustard
1/4 tsp (1 mL) each dried thyme and sage, salt and pepper
1 tbsp (15 mL) vegetable 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
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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
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