Lunch / Dinner
Turkey Cakes with Apple Relish
You've probably seencrab cakes, salmon cakes, and chicken cakes — why not turkey cakes? With apple relish, this dish is a great way to devour turkey leftovers.
FOR THE CAKES—
FOR THE RELISH—
Sauté onion and celery for the cakes in 2 Tbsp. butter over medium-high heat until soft. Transfer mixture to a large bowl; let cool slightly. Add turkey, bread crumbs, parsley, sage, thyme, salt, and pepper; fold in eggs. Line a baking sheet with parchment paper and dust with flour.
To form cakes, lightly pack mixture into a 1/3-cup measure, then press into 3-inch cakes on prepared baking sheet. Chill at least 15 minutes (make sauce while cakes chill); dust tops of cakes with flour.
Sauté apple and red onion for the relish in 1 Tbsp. butter in a skillet over medium-high heat. Cook until apples and onions are soft, then deglaze skillet with cider and wine. Simmer until liquid is nearly evaporated, about 5 minutes. Stir in cranberries, sage, remaining 1 Tbsp. butter, and salt to taste. Keep relish warm.
Fry cakes in two batches in a nonstick skillet over medium-high heat using 2 Tbsp. vegetable oil per batch. Cook until golden, about 4 minutes. Flip turkey cakes and fry 1–2 more minutes.
The eggs will bind with the bread crumbs and act as "glue" to hold the turkey cakes together.
For best results, chill the formed cakes. This will help keep them from falling apart while frying.
% Daily Value*
Total Fat 20g 30%
Saturated Fat 8g 40%
Cholesterol 211mg 70%
Sodium 989mg 41%
Carbs 41g 13%
Fiber 3g 12%
*Percent Daily Values are based on a 2,000 calorie diet.