Turkey and Wild Mushroom Hash Cakes |
|
 |
Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
Ingredients:
cooking spray |
2 cups chopped shiitake mushroom caps (about 4 ounces) |
1 garlic clove, minced |
2 cups chopped cooked turkey breast (about 10 ounces) |
2 cups mashed cooked baking potatoes |
3/4 cup panko (japanese breadcrumbs), divided |
1/2 cup (2 ounces) shredded cheddar cheese |
1/3 cup thinly sliced green onions |
1 1/2 tablespoons finely chopped fresh thyme |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
1 tablespoon canola oil, divided |
Directions:
1. 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.
2. 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.
|
|