Crispy turkey falafel cakes
A few seasonings and a creamy tahini-yogurt sauce transform leftover turkey into crispy baked (not fried!) cakes that taste just like falafels. Serve on a bed of baby kale or baby spinach, or stuffed in a pita with your favourite falafel toppings, such as chopped tomatoes, pickles, sliced onions and shredded lettuce.
SERVES
4
Ingredients
- 1 cup mashed potatoes
- 1 egg
- 2 green onions, finely chopped
- 1-1/4 cups seasoned panko crumbs, divided
- 3 tablespoons chopped fresh parsley, divided
- 1 clove garlic, grated or pressed
- 1 teaspoon ground cumin
- 1/4 teaspoon ground turmeric
- Salt and cayenne pepper, to taste
- 1-1/2 cups diced leftover roast turkey
- Olive oil spray
- 2 mini cucumbers, diced
Directions
- In bowl, mix together potatoes, egg, onions, ¼ cup of the panko crumbs, half of the parsley, garlic, cumin, and turmeric; season with salt and cayenne, to taste. Stir in turkey.
- Place remaining panko crumbs in shallow dish
- Scoop mixture by generous ½ cup into four mounds and shape into ¾-inch thick patties. Place patties in panko crumbs, turning and patting to coat all over. Transfer to parchment paper-lined baking sheet; spritz with olive oil spray. Gently turn patties over and spritz again.
- Bake in 425°F (220°C) oven, turning once halfway through cooking, until light golden and hot throughout, about 20 minutes.
- Meanwhile, in bowl, whisk together yogurt, tahini, lemon juice and garlic; season with salt and cayenne, to taste.
- Serve turkey cakes with sauce; sprinkle with cucumber and remaining parsley to serve.
