After you have made turkey sandwiches with all the leftover white meat, here's what to do with the remaining bits. Serve these favourites, which are similar to crab cakes, with a southwestern-style mayonnaise made by mixing equal parts salsa and mayo.
Servings: 4
Ingredients
2 tbsp. butter or vegetable oil
1 medium onion, chopped
1 cup bread crumbs
3 cups turkey meat, chopped
2 eggs, beaten
Salt and pepper to taste
1 tbsp. Dijon mustard
1 tsp. Worcestershire sauce
¼ tsp. hot pepper sauce
¼ cup chopped fresh parsley
¼ cup mayonnaise
¼ cup all-purpose flour
½ cup vegetable oil
Method
Heat butter in skillet on medium-high heat until sizzling. Add onion and sauté until softened, about 3 minutes. Remove from heat and stir in bread crumbs.
Combine turkeyand bread-crumb mixture in a large bowl. Add eggs, salt, pepper, Dijon mustard, Worcestershire sauce, hot-pepper sauce and parsley. Add enough mayonnaise to bind mixture. Form patties about 1 inch thick. Sprinkle flour on a plate and coat patties on both sides.
Heat oil in large skillet on medium heat. Add patties in batches and fry until browned on both sides and heated through, about 2 minutes per side.
Lucy Waverman