I checked before posting this and there is no copyright issue. Just in case we got worried. I get these recipes in my email and this one looked interesting. I thought some of you might want to take a peek too.
1/2 cup finely chopped celery
1/2 cup finely chopped green bell pepper
1 tsp oil
3 cups shredded cooked turkey meat
2/3 cup shredded Monteray Jack cheese
1/2 cup mayonnaise
2 tbsp fresh lemon juice
1/2 tsp grated lemon peel
2 tsp chopped,canned chipotle peppers in adobo sauce 3/4 tsp salt
1 1/4 cup fresh bread crumbs 1/2 tsp freshly ground pepper
Directions:
In a fry pan, saute onion, celery and green pepper in oil until tender, about 5 minutes; cool completely. Combine vegetable mixture and next 7 ingredients (turkey through salt) in a bowl.
Cover and refrigerate for at least 1 hour or up to 4 hours.
Shape turkey mixture into 1/2 inch (1.25 cm) thick oval-shaped cakes, using 1/2 cup (125 mL) mixture for each. Coat cakes with crumbs. Cook over medium heat on a lightly greased griddle until golden brown, about 3 minutes per side. Serve immediately. Serves 4 to 6.
* Recipe courtesy of ATCO BLUE FLAME KITCHEN
Ingredients:
1cup finely chopped onion 1/2 cup finely chopped celery
1/2 cup finely chopped green bell pepper
1 tsp oil
3 cups shredded cooked turkey meat
2/3 cup shredded Monteray Jack cheese
1/2 cup mayonnaise
2 tbsp fresh lemon juice
1/2 tsp grated lemon peel
2 tsp chopped,canned chipotle peppers in adobo sauce 3/4 tsp salt
1 1/4 cup fresh bread crumbs 1/2 tsp freshly ground pepper
Directions:
In a fry pan, saute onion, celery and green pepper in oil until tender, about 5 minutes; cool completely. Combine vegetable mixture and next 7 ingredients (turkey through salt) in a bowl.
Cover and refrigerate for at least 1 hour or up to 4 hours.
Shape turkey mixture into 1/2 inch (1.25 cm) thick oval-shaped cakes, using 1/2 cup (125 mL) mixture for each. Coat cakes with crumbs. Cook over medium heat on a lightly greased griddle until golden brown, about 3 minutes per side. Serve immediately. Serves 4 to 6.
* Recipe courtesy of ATCO BLUE FLAME KITCHEN
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