A perfect recipe to use up Thanksgiving leftovers, some say these cakes are even better than the traditional big bird dinner. Tasty and quick, what’s not to love?!
Makes
8 cakes
Total Time
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Ingredients
Test Kitchen Approved
Instructions
Combine turkey, potatoes,
Cheddar, egg, scallions, garlic,
sage, salt, and pepper in a
bowl; form into eight cakes.
Coat both sides of cakes in panko;
arrange on a baking sheet and
freeze 10 minutes.
Melt 1 Tbsp. butter with 1 Tbsp.
oil in a 12-inch cast-iron skillet or
griddle; add half the cakes and
cook until heated through and
golden brown, 2–3minutes per
side. Repeat cooking with
remaining butter, oil, and cakes.
