Leftover Turkey Potato Cakes

• Meat

  • 6 slices Bacon, crisp cooked
  • 2 cups Turkey

• Produce

  • 2 cloves Garlic
  • 4 cups Mashed potato
  • 1/2 cup Onion

• Condiments

  • 1 cup Dressing
  • 1 Gravy and cranberry sauce

• Baking & Spices

  • 1 Flour
  • 1 Salt an pepper to season

• Oils & Vinegars

  • 1 Canola oil
  • 2 tbsp Olive oil

Found on rockrecipes.com

Description

Directions

• Boil potatoes until fork tender, mash them well without adding butter ofr cream. Allow to cool to room temperature or colder. Warm potatoes make the cakes more difficult to form.
• Sauté the garlic and onions in the olive oil, in a small pan over medium heat. Add to a bowl with all the potatoes, turkey, dressing & bacon.
• Form onto 8 equal sized balls and then pat them to about 1 inch thickness. dip the cakes in flour to coat them, then place them on a parchment paper covered plate or tray.
• Cover the bottom of a cast iron or non-stick frying pan with canola oil. Heat on medium for a few minutes before adding the cakes a few at a time. Dont crowd the pan or it will make it more difficult to keep the cakes intact.
• Let them brown very well on one side before gently flipping them over to brown for an equal amount of time on the other side. 4-5 minutes should do it but the browner the better and the easier they will be to flip.
• Transfer to a cookie sheet if making multiple batches and hold in a 200 degree F oven until all of the cakes are fried. Serve immediately with leftover gravy and cranberry sauce.