A perfect way to use up your leftovers!  If you’re able to prep them ahead then dinner is literally 10 minutes away – including a salad.  Borrowed from a Canadian Living, ‘Make It Tonight’ cookbook, Brock thought it was just as tasty as a turkey dinner – especially if this year’s ‘turkey dinner’ was Lemon-Pepper Turkey Breast (Slow Cooker)…just don’t forget about Brock’s Cranberry Sauce – enjoy!

Turkey Potato PattiesTurkey Potato Patties

2+ c. diced cooked turkey (or chicken)

2+ c. mashed potatoes (mine had sour cream in them)

1/2 c. dry bread crumbs (I used panko)

1 egg, lightly beaten

2+ green onions, finely minced

2 T. chopped fresh parsley

1 T. Dijon

1/2 t. EACH dried thyme, dried sage, salt and freshly ground pepper

canola oil for cooking

In a large bowl, use a spatula to combine all ingredients.  Form the mix into 8 to 12 evenly sized balls (depending on how large you wish the patties to be – I made 9), and then gently shape each ball into a patty and set aside.  I placed all formed patties on a baking sheet covered in parchment, then I covered them and put them in the fridge for the day until dinner – I’m sure the patties would be equally tasty prepared the day before.

When you’re ready to eat, heat up your favorite skillet, add a touch of canola and gently heat and crisp the patties for a couple of minutes each side until they are browned and heated through.  We enjoyed ours with a big salad…and of course, cranberry sauce.

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