A perfect recipe to use up Thanksgiving leftovers, some say these cakes are even better than the traditional big bird dinner. Tasty and quick, what’s not to love?!
Makes
8 cakes
Total Time
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Ingredients
Test Kitchen Approved
Instructions
Combine turkey, potatoes,
Cheddar, egg, scallions, garlic,
sage, salt, and pepper in a
bowl; form into eight cakes.
Coat both sides of cakes in panko;
arrange on a baking sheet and
freeze 10 minutes.
Melt 1 Tbsp. butter with 1 Tbsp.
oil in a 12-inch cast-iron skillet or
griddle; add half the cakes and
cook until heated through and
golden brown, 2–3minutes per
side. Repeat cooking with
remaining butter, oil, and cakes.
Serve cakes with gravy.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per cake
Calories: 243
% Daily Value*
Total Fat 13g 20%
Saturated Fat 6g 30%
Cholesterol 71mg 23%
Sodium 441mg 18%
% Daily Value*
Carbs 13g 4%
Protein 16g
*Percent Daily Values are based on a 2,000 calorie diet.
