Recipe
Turkey & wild rice skillet cakes
October 3, 2007
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INGREDIENTS
1/2 cup wild rice
3 cups water
1-1/2 cups shredded, cooked turkey
1 white potato, peeled, grated
1 stalk celery, finely diced
4 green onions, thinly sliced
1/4 cup dried cranberries
1 tbsp chopped flat-leaf parsley leaves
2 tbsp chopped sage leaves
Kosher salt to taste
1/4 tsp black pepper
1 egg + 1 egg white
1/4 cup apple juice or dry white wine
1/3 cup dry bread crumbs
2 tbsp vegetable oil
Cranberry sauce to taste
DIRECTIONS
In small saucepan, combine rice and water. Bring to boil over high heat. Reduce heat to medium-low. Simmer until grains start to split, about 45 minutes. Drain; rinse with cold water.
In large bowl, stir together rice, turkey, potato, celery, onions, cranberries, parsley, sage, salt, pepper, eggs, juice or wine and bread crumbs. Divide mixture into 10 small patties, each about scant 1/3 cup and 3-inch wide.
Heat 1 tablespoon oil in large, non-stick skillet over medium heat. Add 5 skillet cakes. Cook 4 minutes or until crisp and brown. Flip. Cook 4 minutes or until browned. Transfer to paper towel-lined plate to drain. Repeat with remaining 1 tablespoon oil and remaining 5 cakes.
Serve cakes with cranberry sauce.
Makes 10.
Adapted from Wing magazine by the Chicken Farmers of Ontario (see also chickenlover.ca).
Toronto Star