Turkey & Potato Cakes

Lunch / Dinner

Turkey & Potato Cakes

A perfect recipe to use up Thanksgiving leftovers, some say these cakes are even better than the traditional big bird dinner. Tasty and quick, what’s not to love?!


8 cakes

Total Time

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Combine turkey, potatoes, Cheddar, egg, scallions, garlic, sage, salt, and pepper in a bowl; form into eight cakes. Coat both sides of cakes in panko; arrange on a baking sheet and freeze 10 minutes.

Melt 1 Tbsp. butter with 1 Tbsp. oil in a 12-inch cast-iron skillet or griddle; add half the cakes and cook until heated through and golden brown, 23 minutes per side. Repeat cooking with remaining butter, oil, and cakes.

Serve cakes with gravy.

Nutritional Facts

Nutritional Facts

Per cake

Calories: 243

% Daily Value*

Total Fat 13g 20%

Saturated Fat 6g 30%

Cholesterol 71mg 23%

Sodium 441mg 18%

Carbs 13g 4%

Protein 16g

*Percent Daily Values are based on a 2,000 calorie diet.

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