Turkey Cakes with Spicy Roasted Tomato Salsa
Prep Time: 30 minutes
Cook Time: 10 minutes
Servings: 3
Serving Size: 2 each
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Ingredients
- SALSA:
- 3 medium to large tomatoes, cored and cut in half
- 1 tablespoon jalapeño pepper - finely chopped
- 1 tablespoon fresh cilantro - chopped
- 1 tablespoon lime juice
- 1/2 teaspoon salt
- pepper to taste

- TURKEY CAKES:
- 1 cup diced, cooked turkey - dark or white meat
- 2 tablespoons fresh cilantro - chopped
- 1 tablespoon onion, chopped

1

- 1 fresh red or green chile - jerrano or jalapeño, seeded and finely chopped
- 1/2 red pepper - diced
- 1/2 cup shredded parmesan cheese mixed with 1/2 cup of bread crumbs
- grated zest of one lime
- 2 tablespoons lime juice
- 3 tablespoons leftover gravy or heavy cream
- salt and pepper to taste
- 1 egg, separated
- 1/2 cup cornmeal
- 1/4 cup olive or vegatable oil 
 
A leftover turkey recipe that is perfect for a light
meal. You can also use leftover turkey
gravy to make this recipe even tastier. Turkey cakes are a delicious way to serve leftover
Thanksgiving turkey with a
little variation from traditional leftovers.
 
Directions
SALSA:

  • Heat oven to 400°.

  • Cut tomatoes in half.

2

  • Set them cut side down on a foil-lined baking sheet and cook until the skin splits and the
    tomatoes soften. Approximately 10 minutes.

  • Cool slightly on the sheet.

  • Peel the skins from the tomatoes and discard.

  • Place tomatoes and remaining salsa ingredients in a food processor.

  • Process until well blended.

  • If you do not have a food processor you can finely chop all ingredients and mix them
    together.

  • Adjust seasoning to taste.

  • Store in an air tight container in the refrigerator.
    • TURKEY CAKES:

    • Finely chop turkey and transfer to a bowl.

    • Add cilantro, onion, chile, breadcrumbs, lime zest, lime juice, chopped red pepper (optional)
      and gravy or cream.

    • Season with 3/4 teaspoon of salt and pepper to taste.

    • Mix in the egg yolk.

    • Mold the mixture into 6 medium sized patties or 8 small patties, 1/2 inch thick.

    • Cover with plastic wrap and refrigerate for at least 30 minutes.
    • Heat oven to
      350°.

    • Place patties on a baking sheet and bake in oven until warmed through.

    • Heat a medium sized frying pan over medium heat.

    • Add oil and heat.

    3

  • Whisk egg whites with 1 tablespoon cold water in a small bowl.

  • Place cornmeal in a different shallow bowl.

  • Dip patties into the egg white mixture and then into the cornmeal.

  • Add coated patties to the hot oil, cooking each side until golden brown. Approximately 3
    minutes per side.

  • When down, transfer patties to a baking sheet in the oven and bake for approximately 5
    minutes.

  • Serve with spicy roasted tomato salsa.

    		•

    4