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Parent Category: Recipes
Salsa:
3 large plum tomatoes, cored
1 hot red or green chile (like serrano), ribs and seeds included, finely chopped
1 tbsp. chopped fresh cilantro leaves
1 tbsp. fresh lime juice
1/2 tsp. kosher salt
freshly ground pepper
Turkey Cakes:
1/2 lb. diced cooked turkey, 1/2 inch dice
2 tbsps. chopped fresh cilantro leaves
1 tbsp. finely chopped chives or finely diced scallion
1 fresh red or green chile, seeded and finely diced
1 cup fresh breadcrumbs
grated zest of 1 lime
2 tbsps. fresh lime juice
3 tbsps. leftover turkey gravy or heavy cream
kosher salt and freshly ground black pepper
1 egg, separated
1/4 cup fine cornmeal
1/4 cup olive oil
Make the salsa: Heat the oven to 400 degrees. Cut the tomatoes in half lengthwise and remove the seeds. Set
them cut side down on a foil-lined baking sheet and cook until the skins split and the tomatoes soften, about 10
minutes. Let them cool slightly before removing their skins. Put the skinned tomatoes in the food processor with
the remaining ingredients. Process until well blended. Adjust the seasonings and serve alongside the patties.
Turkey cakes: Put the diced turkey in a food processor and pulse until very finely chopped. Transfer to a bowl
and add the cilantro, chives or scallion, chile, breadcrumbs, lime zest, lime juice, and gravy or cream; mix until
well combined. Season with 3/4 tsp. salt and pepper to taste. Mix in the egg yolk.
With wet hands, mold the mixture into eight patties 1/2 inch thick; they should only just hold together. Cover
with plastic and refrigerate for 30 minutes.
Put a baking sheet in the oven and heat the oven to 350 degrees. Put the cornmeal in a shallow bowl. Whisk the
egg white with 1 tablespoon cold water. Dip the patties into the egg white and then coat with the cornmeal. Heat
a large frying pan over medium heat; add the olive oil, and when it's hot, add the patties. Cook on each side
until golden, about 2 minutes per side (work in batches if necessary). Transfer the patties to the heated baking
sheet in the oven. Bake until heated through, about 5 minutes. Serve with the roasted tomato salsa.
