Turkey Potato Cakes
Transform your holiday leftovers into irresistible Turkey Potato Cakes, a crispy and golden delight that’s packed with flavor! This quick and easy recipe combines tender, shredded turkey, creamy mashed potatoes, savory cheddar cheese, and a hint of spice, forming the perfect crispy patties that are pan-fried to perfection. With just 15 minutes of prep time, these versatile cakes make an ideal appetizer, snack, or main course, served alongside sour cream, cranberry sauce, or your favorite dipping sauce. The breadcrumb coating adds a satisfying crunch, while green onions and paprika bring a pop of freshness and warmth. Perfect for using up leftovers or creating a comforting dish from scratch, these turkey potato cakes are a simple and delicious crowd-pleaser.
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Recipe Information
Ingredients
- 2 cups Cooked turkey (shredded or finely chopped)
- 2 cups Mashed potatoes (leftover or freshly prepared)
- 1 cup Breadcrumbs (plus extra for coating)
- 1 cup Cheddar cheese (shredded)
- 2 stalks Green onions (thinly sliced)
- 1 large Egg
- 1 teaspoon Garlic powder
- 0.5 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 3 tablespoons Vegetable oil (for frying)
Instructions
In a large mixing bowl, combine the cooked turkey, mashed potatoes, 1 cup of breadcrumbs, shredded cheddar cheese, and sliced green onions.
Add the egg, garlic powder, paprika, salt, and black pepper. Mix thoroughly until well combined. The mixture should be firm enough to hold its shape when formed into patties.
Divide the mixture into 12 equal portions. Shape each portion into a round patty, about 3 inches in diameter.
Put extra breadcrumbs on a plate. Lightly coat each patty in the breadcrumbs, pressing gently to help them adhere.
Heat the vegetable oil in a large skillet over medium heat. Once the oil is hot, add the turkey potato cakes in a single layer, being careful not to overcrowd the pan.
Cook the cakes for 3-4 minutes on each side, or until golden brown and crispy. Use a spatula to flip them gently to avoid breaking.
Remove the cooked cakes from the skillet and place them on a plate lined with paper towels to drain excess oil.
Repeat with the remaining patties, adding more oil to the pan if necessary.
Serve the turkey potato cakes warm with a side of sour cream, cranberry sauce, or your choice of dipping sauce.
Nutrition Facts
Calories |
2456 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.9 g | 150% | |
| Saturated Fat | 43.4 g | 217% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 752 mg | 251% | |
| Sodium | 4064 mg | 177% | |
| Total Carbohydrate | 160.6 g | 58% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 13.7 g | ||
| Protein | 193.8 g | 388% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 1092 mg | 84% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 2822 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
