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Turkey Cakes with Chipotle Mayonnaise

March 29, 2010

So Thanksgiving or Christmas is over… and you have all that turkey left over. Your eyes were definitely bigger than everyone’s stomach when you spotted that giant of a bird in the supermarket. And now… you must decide what to do with all that turkey! Turkey sandwiches are going to get old really fast… Turkey quesadillas are out of the question… Turkey pot pie? Maybe… But what you want is something easy to put together… Something that can be frozen and reheated at a moments notice… What you want is……

Turkey Cakes with Chipotle Mayonnaise!!!!!


  • 1 green onion, finely cut up
  • 3/4 cup loosely packed FRESH cilantro leaves
  • 1 cup leftover mashed potatoes
  • 3/4 pounds (about 3 cups) leftover turkey, skin removed, cut into large chunks
  • 1 tablespoon all-purpose flour
  • 2 tablespoons plus 1 teaspoon vegetable oil
  • 1 garlic clove, crushed with a press
  • 1 can (15- to 19-ounces) black beans, rinsed and drained
  • 1 cup frozen corn
  • 2 tablespoons FRESH lime juice
  • 1/3 cup reduced-fat Hellman’s mayonnaise
  • 2 teaspoons tabasco sauce with chipotle or adobo puree
  • lime wedges (optional)

NOTE: Adobo puree is a thick, vinegary sauce canned with chipotle chiles. It is available in Latin markets and in some supermarkets.

In a food processor with knife blade attached, pulse onion and 1/2 cup cilantro 6 times. Add potatoes and turkey; pulse 5 to 7 times, scraping side of processor with rubber spatula to combine (turkey should be chunky). Shape by 1/3 cups into eight 3-inch patties; dust with flour.

In a nonstick 12-inch skillet, heat 2 tablespoons of oil over medium heat. Add turkey cakes, cook 10 to 12 minutes, until golden brown on both sides, turning over once.

Meanwhile, in a 1-quart saucepan, heat remaining oil over medium heat. Add garlic, cook 30 seconds to infuse oil, stirring occasionally. Stir in beans and corn; heat through. Stir in lime juice and remaining cilantro leaves. In cup, stir mayonnaise and hot pepper sauce.

Serve turkey cakes with chipotle mayonnaise, bean salad, and lime wedges.

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