Turkey Cakes With Spicy Roasted Tomato Salsa
recipe at a glance
ready in: 1-2 hrs
***Spicy Roasted Tomato Salsa***
3 large plum tomatoes, cored
1 hot red or green chile (like Serrano), ribs and seeds included, finely chopped
1 tablespoon chopped fresh cilantro leaves
1 tablespoon fresh lime juice
1/2 teaspoon kosher salt
freshly ground black pepper
1/2 pound diced cooked turkey (1/2-inch dice)
2 tablespoons chopped fresh cilantro leaves
1 tablespoon finely chopped chives or finely diced scallion
1 red or green chile (like Serrano or jalapeno), seeded and finely diced
1 cup fresh bread crumbs
1 lime, grated zest of
2 tablespoons fresh lime juice
3 tablespoons leftover turkey gravy or heavy cream
Kosher salt and freshly ground black pepper
1 large egg, separated
1 tablespoon cold water
1/4 cup fine cornmeal
1/4 cup olive oil
For Salsa: Heat oven to 400 degrees F. Cut tomatoes in half lengthwise and remove seeds. Set them cut side down on foil-lined baking sheet. Cook for 10 minutes or until skins split and tomatoes soften. Cool slightly before removing skins.
Put skinned tomatoes in food processor with chile, cilantro, lime juice, salt and pepper. Process until well-blended. Adjust seasonings. Set aside to alongside turkey cakes.
For Turkey Cakes: Put diced turkey in food processor. Pulse until very finely chopped. Transfer to bowl.
Add cilantro, chives or scallion, chile, bread crumbs, lime zest, lime juice and gravy or cream. Mix until well combined. Season with 3/4 teaspoon salt and pepper to taste. Mix in egg yolk.
Using wet hands, mold mixture into eight 1/2-inch-thick patties. (Note: They should only just hold together.) Cover with plastic. Refrigerate for 30 minutes.
Put baking sheet in oven. Heat oven to 350 degrees F. Put cornmeal in shallow bowl. Whisk egg white with water. Dip patties into egg white, then coat with cornmeal.
Heat large frying pan over medium heat. Add oil. Heat until hot. Add patties. (Note: Work in batches, if necessary.) Cook on each side for 2 minutes or until golden. Transfer patties to heated baking sheet in oven. Bake for 5 minutes or until heated through. Serve with roasted tomato salsa.
reviewsBe the first to review this recipe!