| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Turkey |
8 |
Servings |
INGREDIENTS
| 2/3 |
c |
Shredded monterey jack cheese |
| 1/2 |
c |
Mayonnaise |
| 2 |
tb |
Lime juice |
| 2 |
ts |
Minced chipotle in adobo |
| 3/4 |
ts |
Salt |
| 1/2 |
ts |
Lime peel |
| 3 |
c |
Shredded cooked turkey |
| 1 |
tb |
Olive oil; plus |
| 4 |
ts |
Divided |
| 1 |
c |
Minced red onions |
| 3/4 |
c |
Minced green pepper |
| 1/2 |
c |
Minced celery |
| 1 1/4 |
c |
Fresh bread crumbs |
INSTRUCTIONS
1. Combine cheese, mayonnaise, lime juice, chipotle in adobo, salt and lime
peel in bowl; stir in turkey.
2. Heat 1 tablespoon oil in nonstick skillet over medium-high heat; add
onions, green pepper and celery. Cook 5 minutes; stir into turkey mixture.
3. Spread bread crumbs on a large plate. Spoon mixture by 1/2-cup measures
into crumbs to coat. Pat into a 2 1/2x1-inch-thick fritter; repeat with
remaining mixture. Refrigerate patties 1 hour.
4. Heat 2 teaspoons oil in large skillet over medium heat. Cook 4 fritters,
3 minutes per side, until golden. Transfer to platter; cover and keep warm.
Repeat with remaining 2 teaspoons oil and fritters.
NOTES : Got at least three cups of cooked turkey left over from
Thanksgiving? That.s all you need to whip up this hearty meal. These
skillet patties get their spicy kick from smoked chile pepper. Serve them
with a dab of cranberry relish to counter the heat. Prep Time: 30 minutes
plus chilling Cooking Time: 6 minutes per batch Degree Of Difficulty: Easy
Recipe by: Ladies Home Journal
Posted to MC-Recipe Digest V1 #941 by "abprice@wf.net" <abprice@wf.net> on
Dec 2, 1997
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