Turkey Cakes with Spicy Roasted Tomato Salsa Recipe

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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.
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Servings:
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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 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
Container: Baking sheet and skillet
Directions
PREP
30 mins
COOK
10 mins
READY IN
40 mins
SALSA:
  • Heat oven to 400°.
  • Cut tomatoes in half.
  • 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.
  • 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.
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