These turkey cakes with potato are a delicious way to use up leftover Christmas or Thanksgiving turkey. If you prepare the potatoes in advance you can put this recipe together in minutes.
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 servedhot: 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.