LEFTOVER TURKEY ~ SOUTHWESTERN TURKEY CAKES

INGREDIENTS:

3 cups (750 mL) shredded, cooked turkey meat
1 cup (250 mL) onion, finely chopped
½ cup (125 mL) celery, finely chopped
½ cup (125 mL) green pepper, finely chopped
1 tbsp. (15 mL) canola oil
2/3 cup (150 mL) old cheddar, grated
½ cup (125 mL) mayonnaise
2 tbsp. Pepperheads Wild Garlic Hot Sauce
½ tsp. (2 mL) lemon zest
2 tbsp. (30 mL) lemon juice
1 ½ cups (325 mL) fresh bread crumbs
Salt and fresh-ground pepper to taste

METHOD:

Heat a large, non-stick skillet to medium-high. Add oil, onions, celery and green pepper. Sauté until tender, about 5 minutes. Remove from heat and cool completely.
In a large glass bowl, combine the Sautéed vegetables, turkey, cheese, mayonnaise, Wild Garlic Hot Sauce, lemon juice and zest. Mix thoroughly to incorporate.
Cover and refrigerate for 2 hours.
Using approximately a half cup of mixture per cake, shape mixture into ½ inch (1.25 cm) thick, oval-shaped cakes. Coat evenly in breadcrumbs. Cook over medium heat on a lightly greased griddle for about 3 minutes per side, or until golden and heated through.

Serve immediately. SERVES: 4-6.

~ Compliments of Jack & www.recipes-from-friends.com