These Turkey Cakes with potato are a delicious way to use up leftover Christmas or Thanksgiving turkey. If you prepare the potatoes in advance this recipe can be ready in minutes. Serve with salad, steamed vegetables or your favourite sauce.
These Turkey Cakes are made using a handful of simple ingredients that will transform your leftover turkey and turn it into a speedy and super delicious meal.
These turkey patties with potato join the list of other easy, delicious turkey leftovers recipes I’ve shared on my blog. These include mayo free turkey salad sandwich, refreshing turkey avocado salad as well as creamy turkey tomato soup – the perfect light lunch to enjoy on Boxing Day.
Turkey cakes ingredients and substitutions
- Turkey: I used a combination of white and dark turkey meat although it’s absolutely fine to just use either one or the other.
- Potatoes: Help to bind the mixture. Use all-rounders, such as Maris Piper, King Edward, Desiree, Yukon Gold or Russet.
- Feta: Injects these patties with lots of flavour.
- Dill: I recommend using fresh for more flavour. Alternatively use parsley (also fresh).
- Scallions/green onion: Add freshness.
- Egg: Help to bind the mixture.
- Breadcrumbs: Also used for binding as well as coating the patties. Homemade breadcrumbs are ideal to use in this recipe.
- Oil: Either vegetable or olive oil will work.
How to make leftover turkey patties with potato: step-by-step
1. Prepare potatoes: Peel and boil the potatoes in salted water. Strain well and mash roughly using a fork (the mixture shouldn't be completely smooth). Set aside to cool. You can prepare the potatoes ahead and once completely cooled refrigerate overnight.
2. Prepare turkey: Place in a food processor and pulse until crumbly but still with lots of texture.
3. Combine: To the food processor add the potato and pulse until just combined (do not overblend).
4. Add ingredients: Transfer to a large bowl and combine with the rest of the ingredients (including 1 tablespoon of breadcrumbs). Stir thoroughly and add pepper to taste.
5. Make patties: Form small patties (do this thoroughly so the mixture sticks together well) and coat in the breadcrumbs.
6. Fry in 1.5-2 tablespoons of oil (per batch) over a medium heat for 2-3 minutes on each side until golden brown. Serve immediately.
Top tips
- Turkey: Use either white or dark turkey meat or a bit of both. Chop roughly before placing in the blender. This recipe also works well with leftover chicken.
- Potatoes: Use all-rounders, such as Maris Piper, King Edward, Desiree, Yukon Gold or Russet.
- Fry in batches to avoid overcrowding the pan. The patties will soften as they cook so allow plenty of space to turn them over comfortably.
- Best served hot: Leftovers can be refrigerated for up to 2 days. Reheat in the microwave.
- Freezing: Place the patties (uncooked) in a plastic container with a sheet of parchment paper separating the layers (to prevent them from sticking to one another). Defrost fully before frying (by placing on top of a large plate in a single layer).
Serving suggestions
These leftover turkey cakes are delicious served with cranberry sauce or chutney, beetroot chutney and refreshing Polish cucumber salad. They also work well with crunchy salads, such as brussels sprout slaw or pickled red cabbage slaw with pear and walnuts.
You might also like
- Leftover Turkey Vegetable Soup with Beans
- Cauliflower Cheese Patties
- Beetroot and Potato Patties
- Healthy Broccoli Cheese Patties
- Zesty Turkey Cranberry Salad
Keep in touch!
If you make these easy turkey potato patties I'd love to know how they turned out for you. Did you tweak this recipe/ add herbs, etc? Let me know in the comments below, thanks!
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Recipe
Leftover Turkey Potato Cakes
Ingredients
- 2¼ cups (300 g) leftover turkey chopped
- 2 medium potatoes
- ⅔ cup (100 g) feta cheese crumbled
- 1 egg
- 3 tablespoons fresh dill finely chopped
- 2 scallions/green onions finely chopped
- 1 tablespoon breadcrumbs plus 2-3 more for coating
- Pepper to taste
- Vegetable/olive oil 1½-2 tablespoons per batch
Instructions
- Prepare potatoes: Peel and boil the potatoes in salted water. Strain well and mash roughly using a fork (the mixture shouldn't be completely smooth). Set aside to cool. You can prepare the potatoes ahead and once completely cooled refrigerate overnight.
- Prepare turkey: Place in a food processor and pulse until crumbly but still with lots of texture.
- Combine: To the food processor add the potato and pulse until just combined (do not overblend).
- Add ingredients: Transfer to a large bowl and combine with the rest of the ingredients (including 1 tablespoon of breadcrumbs). Stir thoroughly and add pepper to taste.
- Make patties: Form approx. 9 patties (do this thoroughly so the mixture sticks together well) and coat in the breadcrumbs.
- Fry in 1.5-2 tablespoons of oil (per batch) over a medium heat for 2-3 minutes on each side until golden brown. Serve immediately.
Notes
- Turkey: Use either white or dark turkey meat or a bit of both. Chop roughly before placing in a food processor. This recipe also works well with leftover chicken.
- Potatoes: Use all-rounders, such as Maris Piper, King Edward, Desiree, Yukon Gold or Russet.
- Seasoning: You shouldn't need to add salt to the mixture but be generous with pepper.
- Fry in batches to avoid overcrowding the pan. The patties will soften as they cook so allow plenty of space to turn them over comfortably.
- Best served hot: Leftovers can be refrigerated for up to 2 days. Reheat in the microwave.
- Freezing: Place the patties (uncooked) in a plastic container with a sheet of parchment paper separating the layers (to prevent them from sticking to one another). Defrost fully before frying (by placing on top of a large plate in a single layer).
- Cooking time includes the time needed to boil the potatoes.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
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